Yesterday I mentioned that I made some vegetable soup with turkey meatballs. In the crockpot. Ohhhh yeah. It was yummy. My guinea pig of a hubster has given his seal of approval on it. So yeah…it’s good.
Some friends find it surprising (I have no idea why) to find I am quite the domesticated housewife. Yes I can cook. I’m not a gourmet chef by any means. But I can definitely hold my own in the kitchen. I guess you can say that I follow directions pretty well… that’s all there is to it, right? I mean, find a recipe…buy the ingredients…throw it all together…maybe tweak it a little…and bada bing bada boom! You got yourself somethin’ yummy. At least that’s what we hope for.
So back to the veggie soup with turkey meatballs. I got the original recipe from a blog site called Sweet Tooth Sweet Life. Absolutely LOVE this blog. Blogger Courtney Horan writes about food, fashion, and fitness. She’s got lots of healthy yummy recipes on there as well as workout routines.
This is the original recipe:
- 1 pound lean ground beef (I used 93%)
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 3 cups water
- 4 medium red potatoes, cut into 3/4 inch chunks
- 1 can (14.5 oz) Italian style diced tomatoes, undrained
- 1 can (11.5 oz) low-sodium V8 juice
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons sugar
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried basil
- 1 bay leaf
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper. Transfer to slow cooker and add remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Enjoy!
Here’s my tweaked version of the soup:
Looks almost the same, huh?
Instead of using lean ground beef, I used ground turkey instead. Made homemade turkey meatballs. And yes, I also got that recipe from someone I follow on Instagram.
(she’s a fitness competitor I went to high school with)
Anyway, what’s in it?
I couldn’t tell ya the exact measurements of each ingredient, but they’re all healthy stuff, so I just guess-timated. And they turned out to be YUMMY.
I cooked the meatballs first and then threw everything into the crockpot for about 5 hours. It was enough to feed the hubs and I for lunch for 2 days. Not bad. Of course, he eats more than I do…so if he hadn’t had any, I’m sure that batch would have lasted me all week. And that’s too long for me to be eating the same stuff day after day. Thank goodness for husbands (my own human garbage disposal ;-))
So go try it. And tell me how ya like it! 🙂