Sunday, June 20, 2010

Turkey and Potato Soup with Canadian Bacon

Cooking Light November 2008 recipe

1 tablespoon canola oil
1 1/2 cups chopped onion (about 1 large onion)
1 cup chopped celery
2 carrots, halved lenthwise 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)

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; brng to a boil. Reduce heat; and simmer for 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.

Yields: 4 servings (serving size 2 cups)

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