Tomato Spinach Soup & Chicken Vegetable Soup & Turkey Lentil Pumpkin Chili

Tomato Spinach Slow-Cooker Soup

10 ounces baby spinach, washed
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups low sodium vegetable broth
1 (28 ounce) diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, crushed

Directions:
1.  Place all ingredients in a slow cooker. 

2.  Cover and cook on high for 5 hours or low for 8-10 hours.
3.  Remove bay leaves, stir and serve.

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Slow Cooker Chicken Veggie Soup

1 tablespoon olive oil
1 large sweet onion, chopped
1 lb carrots, sliced thin
4 celery stalks, sliced thin
1 bay leaf
1 lb chicken thigh (I used boneless, skinless)
2 large split chicken breasts (I used bone-in and they are normally frozen)
4 cups water or chicken broth (I used water)
1 cup of cooked quinoa (optional)
Salt to taste

Directions:

1. Heat oil in a medium pan over medium-high heat and sweat chopped onion until translucent. Season with salt.

2. In the bottom of a slow cooker, layer the carrots, then celery and bay leaf. Add the chicken on top and season generously with salt.

3. Pour cooked onions over the chicken and then carefully pour the water or chicken broth over the chicken. Cover and cook on low for 6 hours.

4. When finished, pull out the chicken and allow to cool. Spoon veggies into a bowl. Pour the broth through a cheesecloth-lined sieve into the bowl with the veggies. Shred chicken and add to the bowl. Add the cooked quinoa at this point, if desired. Serve immediately and enjoy!

Nutrition Information (Per 2 Cups of Soup)

Calories 261; Total Fat 9g; Total Carb 15g; Fiber 4g; Sugars 5g; Protein 33

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Turkey Lentil Chili With Pumpkin

1 tablespoon olive oil
2 pounds ground turkey {dark and light meat mixed has more flavor and iron}
1 tablespoon dried onion
3 teaspoons minced garlic
1 teaspoon chili powder
2 bay leaves
2 teaspoons cumin
1 tablespoon oregano
1 cup dried lentils
15 oz can pumpkin puree
3 cups chicken broth
sour cream for topping
shredded cheese for topping
chopped cilantro for topping

Directions:
1. Heat olive oil in a large pan. 

2. Add turkey and cook until browned. 

3. Add dried onion and garlic at the very last minute, cooking just until the garlic starts to brown a little. 

4. Place meat mixture in crock pot. 

5. Add chili powder, bay leaves, cumin, oregano, lentils, pumpkin puree, and broth to crock pot. 

6. Mix, cover and cook on high for 4 hours or low for 8 hours.
7. Remove bay leaves, adjust seasoning to taste, and add toppings before serving. Enjoy!