Ingredients:
- 1 yellow onion, cut into 1/2-inch dice (large)
- 1 zucchini, cut into 1/2-inch dice (medium)
Directions:
- In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
- Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3453.07 Kcal (14457 kJ) | ||
| Calories from fat | 49.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 30.62mg | 10% | |
| Sodium | 71627.68mg | 2984% | |
| Potassium | 19510.96mg | 415% | |
| Total Carbs | 177.12g | 59% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 507.77g | 1016% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 167.2mg | 929% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 8.48 Kcal (36 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 9% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 10% | |
| Sodium | 175.96mg | 2984% | |
| Potassium | 47.93mg | 415% | |
| Total Carbs | 0.44g | 59% | |
| Sugars | 0g | 3% | |
| Dietary Fiber | 0g | 6% | |
| Protein | 1.25g | 1016% | |
| Iron | 0.4mg | 929% | |
| Calcium | 0.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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