SMOKED TURKEY AND LENTIL VEGETABLE SOUP

Smoked Turkey and Lentil Vegetable Soup image

Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 6

Number Of Ingredients 12

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Ingredients

1 tablespoon olive or canola oil
1 small onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups water
1 cup dried lentils, sorted, rinsed
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
1 box (9 oz) frozen spinach, thawed, squeezed to drain

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g