Slow cooker lentil soup

soup2This week I’m trying out some light meal planning, particularly for lunch. I never quite know what to eat and too often I end up buying fast food. My fast food lunches aren’t that expensive, usually about $3.75, but I know I can eat healthier and cheaper when I make food myself.

So for the next few days I’m going to try and have homemade soup and salad for lunch and see how that goes. Maybe a sandwich sometimes if I need some extra food.

Early this afternoon I made a pot of lentil vegetable soup in my slow cooker. I’ve never made soup before using the crockpot so it was a bit of an experiment. I just tried it and it’s pretty good! Basically you just put all the ingredients in and set it to cook for 7-8 hours, it’s very easy. Here is the recipe 🙂

Slow cooker lentil soup

  • 8 ounces brown lentils (1/2 of a one pound bag), rinsed
  • 5 cups water or chicken broth
  • 3 chicken bouillon cubes (omit if using broth)
  • Tomato paste, 2 heaping tablespoons
  • 1 small onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 1/4 teaspoon cumin, optional
  • 1/4 teaspoon thyme, optional

Add everything into the slow cooker and set on low. Cook for 7-8 hours.

I stirred the soup around hour 5 just to mix everything together, but this isn’t necessary.

Turkey meatball and veggie soup

Happy New Year!! I’m definitely looking forward to 2017 and hoping that it will be a great year filled with new adventures, happiness, love and healing ❤

I also wanted to share an easy and yummy soup recipe. With the cold weather here I’ve been eating more soups and this is definitely a good one. I love turkey meatballs and usually eat them at least once a week. They add a nice amount of protein to the soup, which is helpful as that tends to reduce my food cravings.

I buy pre-made meatballs because they’re easy to use, but if you’re more ambitious than I am you can definitely make them yourself.

Also, feel free to use whatever vegetables you have on hand, this is a flexible recipe. I had a bag of frozen broccoli so I used that and it worked really well.

Turkey meatball and veggie soup

Serves 2-3

8-10 turkey meatballs

2 cups chopped vegetables, fresh or frozen- such as broccoli, green beans, squash, etc.

2 cups coarsely chopped potatoes, russett or yellow potatoes

1/2 yellow onion, chopped

1 can diced tomatoes

2-3 chicken bouillon cubes (or 4 cups chicken broth)

4 cups water

1 tablespoon vegetable oil

pinch of ground pepper (optional)

In a medium or large pot add the oil and turn the heat onto medium. When the oil heats up add the onion and saute until somewhat translucent. Next, add the water, bouillon cubes, tomatoes, potatoes and ground pepper. Heat until boiling and then reduce to a simmer and cook for 15 minutes, or until potatoes are softening.

If using frozen vegetables and meatballs pre-heat them in the microwave for 5 minutes to help defrost.

Add the vegetables and meatballs to the soup and cook for 10 minutes, or until all vegetables are cooked through. Serve and enjoy!

A few photos 🙂

Feel better garlic soup

I have a bit of a sore throat today so I thought I’d try some home remedies to see if they help me feel a little better. Garlic is one of my go-to foods to help me feel better, so I thought I’d try and make some veggie garlic soup!

This soup is definitely not a beauty because I barely have any vegetables in the house only green beans – but it is full of garlic! It’s a very simple recipe so feel free to add in any vegetables you’d like.

The nice thing about this soup is that it’s quick to make, only has a couple ingredients and is very tasty!

I forgot to chop my green beans, but it is easier to eat if they are bite size 🙂

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Feel better garlic soup

Serves 1

1.5 cups water or chicken broth

1 chicken flavored bouillon cube (leave out if using chicken broth)

3-4 cloves of garlic, minced

1 cup of chopped vegetables, your choice

1 teaspoon vegetable oil

In a saucepan warm the oil on medium heat. Add the garlic and stir until garlic begins to cook down and turn very slightly brown, about 1-2 minutes. Add the water, bouillon cube and vegetables. Turn heat to low and simmer for 15 minutes, or until garlic and vegetables are fully cooked.

Note: If you are using delicate vegetables such as peas, add them in after the garlic has been simmering for about 5 minutes so they don’t over cook.

Tonight’s Dinner Recipe: Lentil soup

One of my favorite and frugal recipes is lentil soup! It’s delicious and filled with healthy, nourishing vegetables and easy to make. I made up a big pot full tonight for dinner that will last for a few days. It’s nice to have a few meals already made.

Recipe: Lentil Soup

Serves 6-8

  • 1/2 white or yellow onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large sweet potato
  • 1 large russet potato, chopped
  • 2 carrots, chopped
  • 1/3 cup tomato paste
  • 1.5 cups green lentils, rinsed
  • 1 tablespoon olive oil (optional)
  • 4 bouillon cubes, vegetable or chicken flavored
  • 8 cups water

Using a cutting board, carefully prepare all the vegetables and add them to a large stockpot (I use a 6 quart stockpot). Then add the rinsed lentils.

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Next add the water, olive oil and bouillon cubes

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Bring to a boil and let simmer for an hour, or until the lentils are tender. Don’t mind the time on the clock 🙂 I didn’t start cooking the soup until about 6:45, I simply prepared it early 🙂

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