Easy Fast Cooking Sausage Lentil Vegetable Soup Delicious and Healthy

Easy preparing recipe Sausage Lentil Vegetable Soup with 16 ingredients and 8 stages of easy cooking, which is very easy.

Without fail recipe ultimate Sausage Lentil Vegetable Soup easy, bouncy, practical.

Good Afternoon mother, at this time you can present recipe Sausage Lentil Vegetable Soup with 16 ingredients and 8 steps. Next this is how to cook, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Sausage Lentil Vegetable Soup.

Ingredients for Sausage Lentil Vegetable Soup

1. Needed 10 cups : chicken broth (Better Than Bullion is a favorite!).

2. Prepare 1-2 lbs : sausage (Dealers choice! I use pork, mild or hot.).

3. Needed 1 : large chopped onion (Any type will work. Use your favorite.).

4. Needed 3 stalks : chopped celery.

5. Needed 4 cloves : finely chopped garlic.

6. Needed 2 T : extra virgin olive oil.

7. Prepare 1 T : Herbs De Provence (Please try to find/use this herb combo!).

8. Prepare 8 oz : dried lentils (Your choice, any type.).

9. Needed 2 cups : diced fresh uncooked yams.

10. Prepare 1 1/2 cups : fresh or frozen green peas.

11. Needed 2 cups : frozen (4 cups of fresh) spinach.

12. Prepare 7 oz : can chopped green chilis (Mild or Hot).

13. Prepare 6 oz : can tomato paste.

14. Needed 3 T : apple cider vinegar.

15. Prepare 3 T : local/favorite honey.

16. Prepare : Salt/Pepper to taste.

If all composition Sausage Lentil Vegetable Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Sausage Lentil Vegetable Soup

1. In a large stock pot, prepare broth..

2. Dice onions and celery. Mince garlic..

3. In skillet, sweat the onions, celery, and garlic until the onions become slightly translucent. Add entire contents of skillet to stock pot..

4. Prepare the sausage. If using links, consider taking the casings off. I do. Or, you can use loose sausage. Make small 2" meatballs and, using a large spoon, carefully drop into the boiling broth. Cook for 20 mins. on medium heat. The meat doesn't have to thoroughly cook, it just needs to firm up in the broth..

5. Add the yams, peas, chili's, and Herbs De Provence. Cook for 30 mins..

6. Add the lentils. Cook for 45 mins..

7. Add the cider vinegar, honey, and spinach. After returning to a boil, cook for 20 min..

8. If the soup has too many veggies, no harm in adding more broth. If too much broth for your taste, try adding carrots or purple potatoes. I like to serve with a warm, seedy, crusty bread..

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