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.
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
3 t. Herbamare seasoning
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!