Turkey Soup With Vegetables, Lentils and Chickpeas |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
With my leftover cooked turkey and broth, I came up with this recipe. This hearty soup is chocked full with veggies, chick pea, lentils and macaroni. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 carrots, chopped |
2 celery, chopped |
3/4 cup mushroom, sliced |
3 garlic, minced |
6 cups turkey broth (homemade or canned) |
1/2 cup lentils |
19 ounces chickpeas, rinsed |
2 cups cooked turkey, chopped |
1/2 cup whole wheat macaroni |
1 1/2 teaspoons italian seasoning |
salt and pepper (to season) |
Directions:
1. In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
2. Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
3. Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
4. Let sit for 10 minutes.
5. Season with Italian seasoning and salt and pepper.
|
|