1/4 c. butter
2 tbsp. chopped onion
1 tsp. curry powder, optional
1 c. diced potatoes
1/2 c. diced carrots
1/2 c. celery, sliced diagonally
3 c. turkey or chicken broth
Salt & pepper to taste
1/2 (10 oz.) pkg. frozen French green beans
1 c. diced cooked turkey
1 tsp. minced fresh oregano or 1/2 tsp. dried
1 tbsp. minced parsley
1 (14 1/2 oz.) can evaporated milk
2 tbsp. all-purpose flour

Melt butter in a 3 to 4 quart oven-proof dish and cook onion until transparent. Add curry powder, cooking mixture 1-2 minutes longer. Stir in potatoes, carrots, celery, broth, salt and pepper; bring to boil. Transfer to 300 degrees for 10-15 minutes or cook on top of stove on low heat. Stir in green beans, turkey, oregano and parsley. Continue baking 15 minutes or until vegetables are tender-crisp. Combine milk and flour; stir until well blended. Adjust seasonings. Soup should be slightly thick. Yield: 4-6 servings.