Chunky Turkey Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup. Ingredients:
3 cups chicken broth |
1/2 cup frozen baby lima beans, thawed |
1/3 cup cubed peeled potato |
1/3 cup sliced carrot |
1/3 cup sliced celery |
2 tablespoons chopped onion |
3/4 cup cubed cooked turkey or chicken |
1/2 cup cooked spiral pasta |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley. Yield: 2 servings.
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