This is a wonderful way to use left-over turkey. Vary the vegetables with the season; add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves. This is Good Housekeeping recipe.
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Units: US | Metric
- 1 tablespoon butter or 1 tablespoon margarine
- 1 medium onion, chopped
- 3 medium carrots, cut into 1/2-inch chunks
- 2 medium celery ribs, cut into 1/2-inch slices
- 1 cup frozen lima beans
- 6 cups turkey broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked rice
- 1 1/2 cups fresh corn kernels (about 3 to 4 ears)
- 2 cups skinless leftover cooked turkey, cut into 1/2 inch chunks
- 1/2 cup fresh parsley leaves, chopped
- 1In 4-quart sauacepan, melt butter on medium. Add onion and cook 6 minutes or until tender, stirring often.
- 2Stir in carrots, celery, beans, broth, salt, and pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
- 3Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through.
- 4Remove saucepan from heat; stir in parsley.
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Nutritional Facts for Turkey Vegetable Soup
Serving Size: 1 (1462 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 131.6
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 1.0 g
- Cholesterol 20.2 mg
- Sodium 198.7 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 2.1 g
- Sugars 2.0 g
- Protein 9.4 g
The following items or measurements are not included: