Soup is a perfect meal idea for cooler months, and a great way to get extra vegetables in your diet! This is a very simple recipe that doesn’t require a lot of prep, but yields enough to have large servings with leftovers (depending on your family size and appetite of course).
We’re always being told to “eat a rainbow” and this meal is a reflection of that…look at the colors here!
Other perks of this meal include it being low in sodium, high in protein, and a great source of iron and fiber…so dig in!
Turkey Lentil Soup
Yield: 6 Servings
1 Package Lean Ground Turkey, rolled into meatballs
4 Cups Carrots, chopped
1 White Onion, diced
1/2 Cup Bell Pepper, chopped
1 Can Peas, no salt added
1 Can Lentils
3/4 Cup Corn
2 Vegetable Bouillon Cubes
6 Cups Water
1 TBSP Garlic Powder
Cook meatballs in fry pan until done (about 10-15 minutes).
Add all vegetables to slow cooker.
Dissolve bouillon cubes in water and add to slow cooker.
Add cooked meat and spices of choice.
Set for 4-6 hours and serve hot.
I served sweet potato wedges on the side, but you could easily add potato chunks, rice, noodles, or quinoa to this as well!