Vegetable and Turkey-Bacon Soup
In our house the Vegetable and Turkey-Bacon Soup is known as "The Kitchen Sink Soup." When I make this, my wife cleans out the fridge and adds any lonely veggies from the crisper to the simmering pot.
2 Tbsp (30 mL) extra virgin olive oil
1 cup (250 mL) diced carrots
1 cup (250 mL) celery, cut in 1/2-in. pieces
1 cup (250 mL) chopped onion
3 pieces turkey bacon, thinly sliced (or you can use 1/4 cup/60 mL sliced ham)
1 sprig thyme
1 bay leaf
2 cups (500 mL) potatoes, peeled, cubed in 1/2 in. pieces
4 cups (1 L) low-sodium chicken stock
Bay leaves add extra flavour—and fun: When I was growing up, the person who got the bay leaf in their bowl was the “winner.” Just don’t try to eat it; it’s tough and doesn’t soften when cooked.
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.
Serves four. 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
