sausage, kale, veggie & lentil soup

I love making soups. It’s so easy to get creative and have fun. I especially love making hearty soups with a lentil or rice base.

I usually throw one together when I have a bunch of veggies I need to use up before they expire.

This is probably the best soup I’ve made yet, although I seem to say that every time.

I made a large batch so that I would have plenty of leftovers to share or freeze. Feel free to add whatever veggies you have on hand. I just used up what I had on hand.

Processed with VSCO with f2 preset

Ingredients:

Drizzle of organic extra virgin olive oil (about 2 T.)

1.5 lbs organic breakfast sausage

1 large organic yellow onion, chopped

2 organic cloves of garlic, chopped

8 c. organic chicken stock

2.5 c. red lentils

28 oz. can organic crushed tomatoes (or fresh if you have them)

1 lb. organic sliced baby bella mushrooms

1 organic sliced zucchini

1 organic chopped bell pepper (any color)

1 bunch organic kale, chopped

S&P

3 t. Herbamare seasoning

Directions:

In an extra large pot drizzle olive oil and saute the sausage on medium heat until cooked through. Add onion to sausage (and a little more EVOO if needed) and saute until translucent. Add garlic, saute a couple more minutes – careful not to burn the garlic. Add chicken stock, lentils, crushed tomatoes, and remaining vegetables – sans kale – bring to a boil then reduce to a simmer until lentils are thoroughly cooked. Stir in chopped kale and seasonings and let simmer a couple more minutes. Enjoy!

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