Sausage and Lentil Soup

on June 19, 2015

Ingredients

2 medium-size carrots, cut into 1/4 inch pieces
1 large onion, chopped
1 celery stalk, cut into 1/4 inch pieces
2 garlic cloves, minced
7 ounces turkey kielbasa (from a 14 ounce package), cut into 1/2 inch pieces
1 1/4 cups (from a 1 pound bag) lentils, rinsed and picked over
2 cups low sodium beef broth
3 loosely packed cups baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

1. Combine carrots, onion, celery, garlic, kielbasa and lentils in slow-cooker bowl. Pour in beef broth and 2 1/2 cups water.
2. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Stir in baby spinach, salt and pepper before serving.

Per serving: 236 calories; 3 grams of fat; 20 grams of protein; 35 grams of carbohydrates; 7 grams of fiber; 559 milligrams sodium; 22 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 6 servings.

Tortellini Soup

on June 19, 2015

Ingredients

3 cups vegetable broth
3 cups water
1/2 teaspoon dried Italian seasoning
1 9 ounce package cheese filled spinach tortellini
3 large carrots, peeled and sliced into thin coins
3 ribs celery, thinly sliced
3/4 pound ripe plum tomatoes (about 4), seeded and chopped
1 6 ounce bag baby spinach
Grated Parmesan cheese (optional)

Directions

1. In a large pot, bring broth, water and Italian seasoning to a boil. Add the tortellini and simmer for 3 minutes. Add carrots and celery and simmer for an additional 4 minutes. Stir in the tomatoes and spinach and simmer for 2 more minutes or until vegetables are tender and the spinach is wilted.
2. Ladle soup into bowls and serve with Parmesan cheese, if desired.

Per serving: 215 calories; 4 grams of fat; 9 grams of protein; 37 grams of carbohydrates; 6 grams of fiber; 1006 milligrams sodium; 15 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.