Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) margarine or butter

  2. 1 medium onion , chopped

  3. 3 medium carrots , cut into 1/2-inch chunks

  4. 2 medium stalks celery , cut into 1/2-inch slices

  5. 1 cup(s) frozen lima beans

  6. 6 cup(s) Homemade Turkey Broth

  7. Salt and pepper

  8. 2 cup(s) cooked rice

  9. 1 1/2 cup(s) fresh corn kernels

  10. 2 cup(s) (1/2-inch chunks) skinless leftover cooked turkey

  11. 1/2 cup(s) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.

  2. 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.

  3. 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.

  4. 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.

  5. Tips & Techniques 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.


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