Delicious and soul-satisfying, our homemade Turkey Vegetable Soup is made hearty with rice, fresh corn, and frozen lima beans.
1 tbsp. margarine or butter
1 medium onion
3 medium carrots
2 medium stalks celery
1 c. frozen lima beans
salt and pepper
2 c. cooked rice
1 1/2 c. fresh corn kernels
2 c. (1/2-inch chunks) skinless leftover cooked turkey
1/2 c. fresh parsley leaves
- In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.
- Stir in carrots, celery, beans, broth, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
- Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through. Remove saucepan from heat; stir in parsley. Makes about 12 cups.
- Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months.