Meatball, Lentil & Rice Soup (Crock-Pot version - by: Tara Davidson - I just made this tonight 7/5/14, & it was AMAZING! Enjoy... (*substitute meatballs for veg-variety instead*) INGREDIENTS: 2 C Hot Water. 1/4 C (uncooked) Long Grain Rice. 1/4 C (dry/split) Lentils. 1/4 C (dry/split) Peas. 1/4 C Brown Rice. 1/4 tsp each: Lemon Pepper, Mrs. Dash (or homemade equal), & Sea Salt 1/8 tsp: Chili-Powder OR Taco Seasoning (optional) / Could use 1/4 C Ranch Seasoning, instead of spicy. 1/8 C Lime Juice. 10 frozen Turkey Meatballs (Or equal Veg-version) - fully cooked 1 Small Can of Diced Tomatoes, drained (save can-water for another recipe) 1/2 Can of Cream of Potato Soup (save last 1/2 for last 30-45 mins of cooking) DIRECTIONS: Combine Hot Water, Rices, Lentils, Split Peas, Seasonings, Lime Juice, & Meat-Balls (cooked & still hot), Small Can of Diced Tomatoes (drained), and 1/2 Can of Cream of Potato Soup (C. of P. Soup) into Crock-Pot preheated to High. Stir well to incorporate C. of P. Soup with water, rice and everything else. Cook for 2 Hours on High temp, covered. Stir after 2 Hrs & make sure nothings sticking at the bottom. Cover. Cook an additional 45 mins (on High) & stir again, adding in last 1/2 Can of C. of P. Soup. Cover, and cook an additional 30-45 minutes, or until all dried ingredients are tender and fully cooked. Sprinkle cheese, avacado slices, sour cream, or freshly cut herbs on top and enjoy. (Thickens as it cools - Yields approximately 4 Cups/4 Servings)
Posted on: Sun, 06 Jul 2014 05:11:18 +0000
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