Fall Flavors

As we begin the transition from summer to fall, we asked Christine Toth, VCC registered dietitian, for dinner ideas for those cool autumn nights. Here’s Christine’s recipe for one-pot soup, bursting with flavor and packed with nutrition.

One-Pot Soup

Ingredients

  • 1 package lean ground turkey
  •  1 yellow onion chopped
  • 3-4 medium carrots chopped
  • 3-4 stalk of celery chopped
  • 2 cloves minced garlic
  • 1 Tb extra virgin olive oil
  • 1 package steamed lentils (you can also used dried lentils, if you prefer to soak ahead)
  • 1 can fire-roasted tomatoes
  • 1 cup Cremini mushrooms
  • 2 boxes beef broth
  • 3-4 leaves of kale
  • 2 zucchinis sliced
  •  1 big pot

Method

  • Sauté, onion, carrots & celery in oil on medium high heat
  •  Add ground turkey
  •  Once turkey is browned a little, add mushrooms, tomatoes, zucchini, broth, & lentils
  • Add kale at the end, cover and cook on low heat for about an hour or two.
  • Salt & pepper to taste

Top with Parmesan cheese and serve with toast or grilled cheese.