Turkey Vegetable Soup

• 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
• 34 teaspoon salt
• 14 teaspoon pepper
• 2 cups cooked rice
• 1 12 cups fresh corn kernels (about 3 to 4 ears)
• 2 cups skinless leftover cooked turkey, cut into 1/2 inch chunks
• 12 cup fresh parsley leaves, chopped

1. In 4-quart sauacepan, melt butter on medium.
2. Add onion and cook 6 minutes or until tender, stirring often.
3. Stir in carrots, celery, beans, broth, salt, and pepper; heat to boiling on high.
4. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
5. Stir rice and corn into soup; heat to boiling.
6. Stir in turkey and heat through.
7. Remove saucepan from heat; stir in parsley.

butter, onion, carrots, celery, frozen lima beans, turkey broth, salt, pepper, rice, corn kernels, turkey, parsley

Taken from www.food.com/recipe/turkey-vegetable-soup-321016 (may not work)