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Servings: 6
Ingredients

  • 4 slices  Turkey bacon or regular bacon, cut into small pieces
  • 1 bunch gGreen onions, thinly sliced, white parts separated from green tops
  • 3 1/2 cups  Chicken broth
  • 4 medium Colorado potatoes, peeled, cut into 1/2-inch cubes
  • 1 cup Carrots, sliced
  • 1 Red bell pepper or 1/2 pound tomatoes, seeded, diced
  • 1 medium Zucchini, sliced
  • 1  Cup corn kernels
  • 1 1/2  Teaspoons dried thyme leaves
  • 2 cups Turkey or chicken, cooked, shredded
  • 2 cups  Low-fat milk plus 2 tablespoons cornstarch
  • Salt and Pepper 
 Instructions

In a heavy pot over medium heat, brown bacon. Pour off fat, if any. Add white and light green parts of onions (reserve ½ cup green tops); cook and stir 1 minute. Add broth and potatoes; cover and cook 15 minutes or until potatoes are almost tender. Add carrots; cook 5 minutes more. Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender. Add turkey or chicken and reserved onion tops. Mix milk with cornstarch; add to pot. Bring to a boil, stirring constantly about 1 minute, until soup thickens slightly. Season with salt and pepper. Makes 6 servings.