This week’s soup is a hearty soup with a lot of spice to warm you up. I had an abundance of mushrooms as well as a larger cans of tomatoes in my last grocery order. I decided to try a lentil soup using these ingredients. I added more vegetables as well. Lentils are not my usual go to, but I’m very happy with the results. You can use the immersion blender if you want a smoother consistency. Soup’s On-Enjoy!
Vegetarian Options:
Substitute a vegetarian or vegan sausage for the Chicken sausage. I use Field Roast Apple Sausage. You can also leave it out and add additional vegetables.
Ingredients:
1 sweet onion-diced
2 carrots diced
1-12 ounce package frozen corn
1-12 ounce package frozen mixed vegetables
1-28 ounce can of chopped tomatoes
1-2 32 ounce container vegetable stock
1-lb bag dried red lentils
1 cup fresh spinach
2 Chicken Sausages (I used Aidell’s Chicken Apple) diced
2 tbs dried oregano
2 tbs dried basil
4 tbs garlic powder
6 grinds of pepper (1/2 tsp)
10-12 grinds of salt (1/2-1tsp)
Water to fill
Instructions:
Slow Cooker
Place all ingredients in the Slow Cooker. Cook on High for 3-4 hours or Low for 7-8 hours. Taste it at 3 or 7 hours to see if it’s done.
Instant Pot
Place all ingredients in the Instant Pot. Add water being careful not to over fill. I use the soup button it’s 2:30. You can also set it manually for the time. Release pressure naturally.
Stove-top
Place all ingredients in the stockpot or Dutch oven. You may have to reduce the amount of the ingredients for the size of your pot. Bring to a boil, then turn it down to a low simmer. Cook for 2-3 hours, stirring frequently. Taste to see if it’s done at 2 hours.
It’s a hearty soup. If you prefer a smoother consistency, use the immersion blender. Serve it’s a first course or add a salad and some crusty bread as a main. Enjoy!
