Turkey Sweet Potato Soup

One of my oldest recipes, a healthy colorful soup made with sweet potatoes and leftover turkey. It's like a bowlful of fall color! And it's extra easy to make, there's no need to sauté the onion and celery before adding the rest of the ingredients. Just chop 'em up and cook 'em!

Autumn is upon us. The air is crisp, the sky that shade-deeper autumn blue. The leaves are at their peak, dressed in their fall finery of russet and gold. The leaf tourists are about too, clogging the country roads and stopping for pie and coffee and a small-town welcome along the way.

Here, the mums planted last year are in full flower. I think of their hues as ‘roasted pumpkin’ and ‘pale eggplant’ and ‘fried-egg yellow’. Even in the garden, I’m thinking about the next meal!

My sister made this colorful soup when the family gathered before Christmas last year. The original recipe called for more bacon and 2% milk. It was delicious! I’ve adapted the recipe, to no detriment I believe, to lower the calorie count.

ALANNA's TIPS The best thing about this soup is that the vegetables need not be sautéed beforehand but cook in the broth, making preparation ever so easy.

The soup can simmer atop the stove for a long time; if so, add the peas just before serving to keep their bright green color.

Watch the cayenne pepper; the original recipe’s quarter teaspoon was too much but you may want more than the small amount specified here.

Leftover turkey is moister and more flavorful but in a pinch, use precooked turkey.

It's also great with smoked turkey, which is often quite inexpensive.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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TURKEY SWEET POTATO SOUP

Hands-on time: 20 minutes
Time to table: 40 minutes
Makes 9 cups

2 medium sweet potatoes, peeled and cut into cubes (about 2-1/2 cups)
2 ribs celery, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup water
2 cups canned chicken broth (a 15-ounce can) or Homemade Chicken Stock
1/2 teaspoon marjoram
1/2 teaspoon thyme
Pinch cayenne pepper (or more to taste)

2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional but delicious, see How to Bake Bacon in the Oven)

2 tablespoons cornstarch
2 cups skim milk
Salt & pepper to taste
1 cup frozen peas (no need to thaw)

Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked.

Stir in turkey and bacon, let warm through.

Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes. Season to taste with salt and pepper.

Stir in peas and let cook for one minute. Serve and enjoy!

NUTRITION ESTIMATE Per Cup (without/with bacon): 129/150 Calories; 1/3g Tot Fat; 1g Sat Fat; 15/17g Carb; 2g Fiber; 285/355mg Sodium; 24/28mg Cholesterol; 13/14g Protein; Weight Watchers Old Points 2/3 & PointsPlus 3/4