_{Photo: Randy Mayor; Styling: Jan Gautro}

Ingredients

1 tablespoon canola oil

1 1/2 cups chopped onion (about 1 large onion)

1 cup chopped celery

2 carrots, halved lengthwise and thinly sliced (about 1 cup)

1 ounce Canadian bacon, chopped

3 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey (about 1 pound)

2 1/2 cups mashed cooked peeled baking potatoes

1 tablespoon chopped fresh sage

1/4 teaspoon freshly ground black pepper

Sage sprigs (optional)

Preparation

1. 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.

Note: 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.

Serves 4 (serving size: 2 cups)

Borrowed from Cooking Light, November 2008