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Smoked Turkey and Lentil Vegetable Soup

Smoked Turkey and Lentil Vegetable Soup
  • Prep 25 min
  • Total 50 min
  • Servings 6
Smoked turkey adds a depth of flavor to this hearty lentil and vegetable soup.
Updated January 16, 2014
Make With
Make With
Progresso Broth

Ingredients

  • 1 tablespoon olive or canola oil
  • 1 small onion, chopped (1/2 cup)
  • 2 medium carrots, thinly sliced (1 cup)
  • 2 medium stalks celery, sliced (1 cup)
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1 1/2 cups water
  • 1 cup dried lentils, sorted, rinsed
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 8 oz smoked turkey, cut into 1/2-inch cubes (1 1/2 cups)
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain

Steps

  • 1
    In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally. Add carrots and celery; cook 2 minutes longer, stirring occasionally. Stir in all remaining ingredients except turkey and spinach.
  • 2
    Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until lentils are tender. Stir in turkey and spinach; simmer 2 to 3 minutes longer or until turkey is hot.

  • To make vegetarian lentil soup, omit the smoked turkey, and use vegetable broth.
  • Lentil soup makes a hearty lunch, so tuck a container of leftover soup in your lunch bag.

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
580mg
24%
Potassium
540mg
15%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
27%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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