Turkey and Potato Soup with Canadian Bacon

By Caryl

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)

Details

Adapted from myrecipes.com

Preparation

Step 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.

Note:
While Canadian bacon has a fraction of the calories and slightly more protein than regular bacon, it is higher in sodium. You can substitute pancetta.

Amount per serving
Calories: 300
Calories from fat: 22%
Fat: 7.3g
Saturated fat: 1g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1.7g
Protein: 29g
Carbohydrate: 28.7g
Fiber: 4.3g
Cholesterol: 81mg
Iron: 2.2mg
Sodium: 897mg
Calcium: 75mg