Turkey and Potato Soup (Day 2)

II actually made the vegetarian version of this (all the vegetarian meat substitutes and vegetable broth instead of chicken broth).  It was quite good, I was very pleased. And so was Sweety.  😉

Turkey and Potato Soup with Canadian Bacon
Cooking Light magazine, November 2008, page 196

Time:  40 Minutes
Ingredients:
1 tbsp canola oil
1 ½ cups chopped onion (about 1 large)
1 cup chopped celery
2 carrots, halved lengthwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon (substitute:  1 pkg Tofurky Ham)
3 cups fat-free, low-sodium chicken broth (substitute:  3 cups vegetable broth)
3 cups chopped cooked turkey (about 1 pound) (substitute:  2 Quorn Nakd Chickn Fillets or 4 Quorn breaded chicken cutlets)
2 ½ cups mashed, cooked potatoes (peeled before cooking)
1 tbsp chopped fresh sage
¼ tsp freshly ground black pepper
Sage sprigs (optional)

Steps:
1)    Heat oil in dutch oven over medium heat.  Add onion, celery, carrots and bacon; cook 6 minutes, stirring occasionally. 
2)    Add broth, turkey, potatoes and chopped sage, stirring with a wisk until blended; bring to a boil.  Reduce heat, and simmer 10 minutes.  Stir in pepper to taste.  Garnish with sage sprigs, if desired. 

Yield:  4 servings (serving size: 2 cups)

Per serving:
As Originally Published: Calories 300 (22% fat); Fat 7.3 g (sat 1g, mono 2.7 g, poly 1.7g); Protein 29 g; Carb 28.7 g; Fiber 4.3 g; Chol 81 mg;  Iron 2.2 mg; Sodium 897 mg; Calc. 75 mg.

With Substitutes: Calories 300 (22% fat); Fat 7.3 g (sat 1g, mono 2.7 g, poly 1.7g); Protein 29 g; Carb 28.7 g; Fiber 4.3 g; Chol 81 mg;  Iron 2.2 mg; Sodium 897 mg; Calc. 75 mg.