Turkey Soup With Vegetables, Lentils and Chickpeas
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6-8
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
- 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.
- 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.
- Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
- Let sit for 10 minutes.
- Season with Italian seasoning and salt and pepper.
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