Sunday, November 20, 2016

{soups-salads-and-salad-dressings} Turkey Vegetable Soup Recipe


Turkey Vegetable Soup Recipe

This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!

 Test Kitchen Approved

TOTAL TIME: Prep: 15 min. 
Cook: 45 min. 
MAKES: 12 servings


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


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.
Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer. Yield: 12 servings (about 3-1/2 quarts). 

Nutritional Facts

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

Originally published as Turkey Vegetable Soup in Reminisce November/December 1993, p49

             Beth Layman  :)

GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan


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