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This yummy soup brings the tastes and aroma of Thanksgiving to my table all year. —Radine Kellogg, Fairview, Illinois
This recipe is:
Healthy
Diabetic Friendly
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Nutritional Facts 1-1/2 cups equals 275 calories, 3 g fat (1 g saturated fat), 65 mg cholesterol, 374 mg sodium, 39 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Originally published as Turkey-Sweet Potato Soup in Healthy Cooking October/November 2011, p61
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Reviewed on Dec. 21, 2011 by askforseconds
I made this recipe and thickened it a little bit more by adding less liquid and placed a crust on top and baked it like a pot pie. It was a big hit!!!!
Reviewed on Nov. 08, 2011 by coogirl80
I added a little butter since I didn't have 2% milk (used skim instead). I also used fresh rosemary instead of the sage. It was very yummy!
Reviewed on Oct. 28, 2011 by krystaljustice
Made this for dinner tonight and it was yummy!!!!!!!! I love sweet potatoes and the cream style corn gave it a yummy taste and texture, more like chowder instead of soup but yummy in my tummy anyway!!!!!
Reviewed on Oct. 10, 2011 by cyounce
Loved this soup....very tasty & easy to make. Leftovers were great for lunch the next day.
Reviewed on Oct. 08, 2011 by Sharon Henschell
Wow, what great flavor - I will definitely make this again!
Reviewed on Sep. 23, 2011 by SNDteam
I found a new soup to put in my fall/winter rotation after making this last night for dinner. I can't wait to get home to the leftovers. ?Heather Ray, Simple & Delicious
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