Savory Turkey Sausage and Lentil Soup Recipe
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A triple hit of antioxidants from the thyme, paprika and crushed red pepper spices up a hearty soup of lentils, turkey kielbasa and spinach.
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1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Red Pepper, Crushed
4 cups reduced sodium chicken broth
1 can (14 1/2 ounces) no salt added diced tomatoes, drained
1 cup red or brown lentils, picked over and rinsed
1 package (5 ounces) baby spinach leaves
1. Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.
2. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
3. Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.
To Freeze Soup:
Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months.
Italian Style Soup with Turkey Sausage
McCormick® Oregano Leaves
McCormick® Rosemary Leaves
McCormick® Thyme Leaves
(14 1/2 ounces) no salt added diced tomatoes
(15 1/2 ounces) red kidney beans
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salt and pepper to taste
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Calories: 172 Calories
Fat: 4 Grams
Protein: 11 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 23 Grams
Sodium: 468 Milligrams
Fiber: 6 Grams
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