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Turkey Vegetable Soup

6 cups low-salt chicken broth
3 medium potatoes -- peeled and chopped
2 carrots -- chopped
2 stalks celery -- chopped
2 medium onions -- chopped
30 ounces cream-style corn
17 ounces lima beans -- drained
1 cup turkey -- chopped cooked
1/2 teaspoon chili powder


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).


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