Turkey Vegetable Soup(Good After Thanksgiving) - cooking recipe

Ingredients

6 cups low-sodium 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 cup chopped cooked turkey breast
1/2 tsp. chili powder

Preparation

In a soup kettle, combine broth, potatoes, carrots, celery and onions; bring to a boil.
Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Add corn, beans, turkey, and chili powder.
Cover and simmer 10 minutes longer.
Yield:
14 servings (3 1/2 quarts).
Serving size:
1 cup.