Because I forgot to photograph this tasty soup
{we were too busy snarfing it down!}
this cute Throwback Thursday pic of London will have to do…
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| July 2013 |
She looooooves her some soup.
Even when it’s 118 degrees outside in the middle of the summer. {I’m really not kidding. It’s her favorite ‘food’}.
Anyhoozle…this recipe is bomb.
It’s easy and super delish.
I even subbed the sausage for Jennie-O italian flavored TURKEY sausage {have you tried that? It’s SO good!} and my fam didn’t even know the difference.
Thank you Courtney for sharing it with me!
For those of you who eat at Carrabbas
{I always forget about that place when we’re out!}
apparently this is a COPYCAT recipe of a soup
they serve there.
EnJoY!!!
SAUSAGE & LENTIL SOUP
1 pound Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups of chicken broth
2 cans of diced tomatoes, undrained
2 cloves of garlic, minced
1 tsp. salt
2 cups dry lentil beans, rinsed
*Black pepper, oregano, parsley, basil to taste*
Brown sausage and drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat, cover.
Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for your desired consistency.
Sprinkle with grated parmesan cheese and serve!
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