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Categories:
lentils tomato soup water beef bouillon cubes parsley chives garlic celery pepper red pepper chili powder bell pepper bay leaves
Viewed: 10 - Published at: 8 years agoIngredients
- 19 ounces canned lentils, drained
- 10 ounces canned condensed tomato soup
- 10 ounces boiling water
- 2 beef bouillon cubes (reduced sodium preferred)
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 12 teaspoon garlic powder
- 1 teaspoon celery seed
- 12 teaspoon pepper
- 1 teaspoon red pepper flakes
- 2 teaspoons chili powder
- 300 g frozen chopped spinach, thawed
- 500 g turkey sausage, cooked and crumbled
- 1 cup bell pepper, diced (red, yellow and or or green)
- 2 bay leaves
Method
- Combine all ingredients in liner of slow cooker sprayed with non-stick spray.
- Cook on high for about 4 hours, or on low for about 8 hours.
- If a thinner soup is desired, add 10 ounces boiling water.
- Soup may be frozen for future use.
- Serves 5-6.
