TURKEY AND POTATO SOUP WITH CANADIAN BACON (COOKING LIGHT)

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Turkey and Potato Soup With Canadian Bacon (Cooking Light) image

I'm a soup lover and will be trying this as soon as I have left-over turkey. In the meantime, I'm posting this from Cooking Light's Nov. 08 issue. Pancetta can be subbed for the Canadian bacon.

Provided by DuChick

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 1/2 cups onions, chopped (about 1 large)
1 cup celery, chopped
2 carrots, halved lenghwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups chicken broth, fat-free and lower sodium
3 cups turkey, cooked and chopped (about 1 pound)
2 1/2 cups potatoes, peeled, cooked and mashed
1 tablespoon fresh sage, chopped
1/4 teaspoon black pepper

Steps:

  • Heat oil in a Dutch oven over medium heat.
  • Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
  • Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
  • Reduce heat, and simmer 10 minutes.
  • Stir in pepper.
  • Garnish with sage sprigs, if desired.

Nutrition Facts : Calories 186.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 717.1, Carbohydrate 26.9, Fiber 4.6, Sugar 5.7, Protein 8.4

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