Turkey and Potato Soup with Canadian Bacon |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad. Ingredients:
1 tablespoon canola oil |
1 1/2 cups chopped onion (about 1 large onion) |
1 cup chopped celery |
2 carrots, halved lengthwise and thinly sliced (about 1 cup) |
1 ounce canadian bacon, chopped |
3 cups fat-free, less-sodium chicken broth |
3 cups chopped cooked turkey (about 1 pound) |
2 1/2 cups mashed cooked peeled baking potatoes |
1 tablespoon chopped fresh sage |
1/4 teaspoon freshly ground black pepper |
sage sprigs (optional) |
Directions:
1. 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.
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