Rating: 4.5 stars
32 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 11
  • 5 star values: 17

Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night.

Brooke Dojny
Recipe by Cooking Light November 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

300 calories; calories from fat 22%; fat 7.3g; saturated fat 1g; mono fat 2.7g; poly fat 1.7g; protein 29g; carbohydrates 28.7g; fiber 4.3g; cholesterol 81mg; iron 2.2mg; sodium 897mg; calcium 75mg.
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