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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is one of my tried-and-true recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones! Ingredients:
6 cups turkey or chicken broth |
3 medium potatoes, peeled and chopped |
2 carrots, chopped |
2 celery ribs, chopped |
2 medium onions, chopped |
2 cans (15 ounces each) cream-style corn |
2 cans (8-1/2 ounces each) lima beans, drained |
1 to 2 cups chopped cooked turkey |
1/2 to 1 teaspoon chili powder |
salt and pepper to taste |
Directions:
1. In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
2. Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer. Yield: 12 servings (about 3-1/2 quarts).
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