TURKEY VEGETABLE SOUP

Turkey Vegetable Soup image

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!

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

*** Explore more Turkey Vegetable Soup Recipes »

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