|Cubed peeled potatoes||2 Cup (32 tbs)|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Canned tomatoes||16 Ounce, cut up|
|Chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Shredded natural cheddar cheese||1⁄2 Cup (8 tbs)|
In 3-quart saucepan, combine cubed potatoes, baby lima beans, chopped onion, sliced celery, and salt.
Blend water with condensed cream of chicken soup; add to vegetables in saucepan.
Cook, covered, for 35 to 45 minutes or till vegetables are tender.
Add undrained tomatoes, chopped cooked turkey, poultry seasoning, garlic salt, and pepper.
Simmer 15 minutes more.
To serve, ladle into soup bowls; sprinkle 1 tablespoon shredded cheddar cheese over each serving.