Soup RecipesLentil and Brown Rice Soup
5 cups chicken broth 3 cups water 1-1/2 cup lentils, rinsed and cleaned 1 cup long grain brown rice 1-35 oz can tomatoes, chopped (or use fresh) 3 carrots, cut into pieces 1 cup onion, chopped 1 cup celery, chopped 3 teaspoons garlic, minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 bay leaf 1/2 cup fresh parsley, minced 2 tablespoons cider vinegar salt, to taste pepper, to taste Combine broth, water, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring soup to boil; then reduce heat, cover pan, and simmer. Stir occasionally until lentils and rice are tender (approx 45 minutes). Remove from heat and discard bay leaf Stir in parsley, vinegar, salt, and pepper. This makes a thick soup; but you can thin it by adding more broth, if desired.
Healthy, Tasty Chili Soup
Brown together in large skillet:1-1/2 lb ground turkey (or half turkey and half beef)1 cup onion, chopped 2 cloves garlic, minced Add: 1 can beef broth 2 cans tomato soup 1 soup can water 2-15 1/2 oz cans kidney beans 3 cups whole wheat rotini, cooked 3 tablespoons chili powder 2 tablespoons vinegar Simmer 30 minutes, stirring occasionally.
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