Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine

  2. 1/4 chopped onion s

  3. 1 teaspoon curry powder

  4. 1 cup diced potato es

  5. 1/2 cup diced carrot s

  6. 1/2 cup diagonally sliced celery

  7. 3 cups turkey or chicken broth (low sodium, low fat)

  8. Salt and pepper to taste

  9. 1/2 package (9-10 oz) frozen French style green bean s

  10. 1 1/2 cup diced cooked turkey (or chicken)

  11. 1/2 teaspoon dried oregano

  12. 1 tablespoon crumbled parsley

  13. cup half and half (skim milk is just as good)

  14. 3 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Melt butter in large saucepan. Add onions and cook until just transparent. Stir in curry powder and cook for 2 minutes longer.

  2. Stir in potatoes, carrots, celery, broth, seasonings to taste and bring to a boil. Lower heat and simmer 15 minutes.

  3. Stir in green beans, turkey, oregano, and parsley. Continue cooking about 15 minutes or until vegetables are barely tender.

  4. Combine milk and flour; stir in gently until well blended. Heat through. The soup should be slightly thickened.

  5. Easily doubled.

  6. This soup is great (actually better)the second day as well.

  7. s = soup kettle


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