Hearty Vegetable and Turkey-Bacon Soup
Your holiday leftovers won’t go to waist with this hearty soup recipe.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion chopped
- 3 pieces turkey breast thinly sliced
- 1 sprig thyme
- 1 bay leaf
- 2 cups potatoes peeled, cubed into 1/2 inch pieces
- 4 cups low-sodium chicken stock
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a heavy soup pot over low heat, add olive oil, carrots, celery, onion, turkey bacon, thyme and bay leaf, and simmer until carrots soften.
- Add potatoes and chicken stock, and simmer until potatoes soften, about 10 minutes. Discard thyme and bay leaf.
- Remove 1 cup (250 mL) of soup from pot and whir in blender, then return to pot. Season to taste.
Recipe Notes
Per serving: 292 calories, 12 g protein, 14 g fat (3 g saturated fat), 31 g carbohydrates, 4 g fibre, 26 mg cholesterol, 646 mg sodium
