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Turkey Vegetable Soup


  • 6 cups turkey or chicken broth
  • 3 medium potatoes, peeled and chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 cans (15 ounces each) cream-style corn
  • 2 cans (8-1/2 ounces each) lima beans, drained
  • 1 to 2 cups chopped cooked turkey
  • 1/2 to 1 teaspoon chili powder
  • Salt and pepper to taste


  • 1. In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
  • 2. Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

Nutrition Facts

1 cup: 123 calories, 1g fat (0 saturated fat), 9mg cholesterol, 651mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 7g protein.


Average Rating: 4.5
  • MarineMom_texas
    Jan 2, 2017

    I made this soup for dinner tonight and it was so good hubby went back for seconds. I pared the recipe down for the two of us and used baby carrots which I had on hand. I took another reviewer's advice and used whole kernel corn. Otherwise, I followed the recipe. Delicious and so easy to prepare. I highly recommend this delicious soup as a Volunteer Field Editor.

  • mother of 3
    Nov 27, 2010

    Our fellowship teacher said this was delicious.

    I used two different chicken stocks, Wolfgang Puck's & Swanson. Also used organic carrots, celery and 1 1/2 tsps. chili powder. Added minced garlic & garlic powder.

    Next time I'll substitute plain corn instead of the creamed corn as that gave it a sweet taste.

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