Lemon and Spring Vegetable Rice Soup

I try to make a slow cooker meal every Monday for dinner. Not only is it super easy to prep the ingredients on Sunday afternoon but its also amazing to walk through the door after work with a “case of the Mondays” with dinner done. And the bonus? Slow cooker meals usually mean extras for lunch throughout the week. Oh and slow cooking the rice in the soup makes it almost creamy without having to use cream. Perfect!

This take on a simple vegetable and rice soup is loaded with spring vegetables and bright lemon. I change up the veggies in this soup based on what I find in the store – this week was spinach and asparagus. Spring is here! 🌸🌼🌱🌸🌼🌱🌸🌼🌱

I strongly suggest serving a bowl of this soup under a mountain of freshly grated parmesan with a side of crusty bread.

lemon veggie soup

Ingredients:
½ cup carrots, diced
½ cup celery, diced
½ cup onion, diced
2 cloves garlic, minced
1 tablespoon oregano
6 cups chicken broth
1 cup brown rice, rinsed
2 handfuls fresh spinach
1 cup asparagus, diced
1 cup frozen
1 to 2 lemons, juiced (depending on taste)
Parmesan cheese *optional

Begin by sautéing carrots, onion, celery and garlic for five minutes until softened. Add sautéed vegetables to a slow cooker with the chicken broth, rice and oregano. Cook on low for 4 hours.

Add remaining ingredients along with lemon juice and cook on low for another 30 minutes or until asparagus is tender. Salt and pepper to taste, add more lemon if desired.

When serving, top generously with grated parmesan cheese!

lemon veggie soup

Enjoy!

Turkey Taco Soup

In my house crock-pot soups, like this turkey taco soup, are a life saver and are usually on the menu at least once a week. It’s easy, healthy and is ready to eat when I walk in the door after work. I cannot explain how comforting it was last night to come home from a long day at work to smell this soup ready to go in our crock-pot.

And even better this turkey taco soup recipe leaves plenty of left overs for lunches I can bring to work. I usually pack my soups for lunch in a mason jar so I can microwave and eat right out of the jar. And no spills on my way to work!

Turkey Taco Soup

Ingredients:
1 lb ground turkey
1 chopped bell pepper
1 chopped onion
3 minced garlic cloves
2 cups black beans (or a 15 ounce can)
3 cups chicken broth
8 ounces tomato sauce
15 ounces diced tomatoes
4 ounces green chilies
2 teaspoon cumin
1 teaspoon red pepper
1 teaspoon oregano
salt & pepper to taste

Optional Toppings:
Green onions
Cheddar cheese
Tortilla chips

Begin by browning the turkey in a large skillet until cooked through. Drain any fat.

Then simply add the turkey and all remaining ingredients into your slow cooker. Cook on low for 6 hours. And dinner is done!

I prefer to top mine with cheddar cheese and chopped scallions. The hubby prefers crushed up tortillas chips and cheese.

Turkey Taco Soup