I was in the mood for soup last weekend, but didn't really have an idea of what kind I wanted. At Trader Joe's, I picked up my usual along with a few extra vegetables. My plan was to pair the vegetables with some colorful lentils I got from the store a month or so ago just because they looked pretty (they were orange/pink!).
I came up with this crock pot-friendly recipe: You will need: 3 large (bugs bunny style) carrots 2-3 stalks of celery 1 onion (I used white in this case, but shouldn't matter too much) 1 zucchini squash 2/3 cup frozen peas 2/3 cup frozen corn 1 14.5 ounce can diced tomatoes 1/2 pound ground turkey 1/4 cup uncooked quinoa, rinsed 1/3 cup uncooked lentils, sorted and rinsed 2 cups low sodium chicken broth (I used the remainder of some I had in the fridge, so this wasn't an exact measurement, but around 2-3 cups of broth or water-- or enough to cover the ingredients) 1/2 tsp kosher flake salt 1/2-3/4 tsp seasoned salt black and red pepper 2 bay leaves 1/2 tsp olive or canola oil Slice vegetables to desired thickness. Brown ground turkey in a skillet with the olive or canola oil. Cook until just slightly pink, as it will continue to cook in the crock pot. Add all ingredients to crock pot and cover. Turn crock pot on to high and allow to cook for 3.5-4 hours. Serve with salad and bread OR whole grain crackers. Serves about 6. The hardest part is slicing the veggies and even that didn't take very long. This soup was a pleasant surprise for me. The consistency was perfect. Enjoy! Comments are closed.
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AuthorHello there, my name is Alena and I am a Registered Dietitian! This blog is a platform through which I can share my knowledge and perspectives on a variety of nutrition-related topics. Feel free to contribute by commenting. Archives
November 2021
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