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After the Holiday Turkey Soup

• 3 cups cooked turkey, diced
• 3 medium potatoes, peeled and diced
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1/3 cup Swanson Organic Onion Flakes, diced
• 4 slices turkey bacon
• 1/4 pound tofu chopped into cubes
• 1 can (15 ounces) Eden Foods Lentils w/Onion & Bay Leaf
• 1 can (12 ounces) chicken broth
• 1/2 tablespoon Swanson Organic Sage
• 1/2 tablespoon Swanson Organic Thyme Leaves
• 1/2 tablespoon Swanson Organic Rosemary
• 3 tablespoons Swanson Extra Virgin Olive Oil (may need an additional 1–2 tablespoons)
• 3 cups water

In large heavy sauce pan, add olive oil, turkey bacon and sauté at medium heat until browned. Add the can of lentils, chicken broth, potatoes, celery, carrots, diced turkey and water. Reduce heat to low and simmer for 5 minutes. Add onion flakes, sage, thyme and rosemary and stir. Continue to simmer at low heat for 10 minutes. Add the tofu and cook on low heat and stir occasionally until the potatoes and carrots are done.

Makes 10 servings. Serving size 1 cup.

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