SAUSAGE VEGETABLE SOUP RECIPE RECIPES

Name: Lentil Sausage Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 quarts; 8 to 10 servings
Cuisine: french
Ingredients: 1 pound French green lentils (recommended: du Puy); 1/4 cup olive oil, plus extra for serving; 4 cups diced yellow onions (3 large); 4 cups chopped leeks, white and light green parts only (2 leeks); 1 tablespoon minced garlic (2 large cloves); 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 tablespoon minced fresh thyme leaves; 1 teaspoon ground cumin; 3 cups medium diced celery (8 stalks); 3 cups medium diced carrots (4 to 6 carrots); 3 quarts Homemade Chicken Stock, recipe follows, or canned broth; 1/4 cup tomato paste; 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick; 2 tablespoons dry red wine or red wine vinegar; Freshly grated Parmesan, for serving; 3 (5-pound) chickens; 3 large onions, unpeeled and quartered; 6 carrots, unpeeled and halved; 4 celery stalks with leaves, cut in thirds; 4 parsnips, unpeeled and cut in 1/2, optional; 20 sprigs fresh flat-leaf parsley; 15 sprigs fresh thyme; 20 sprigs fresh dill; 1 head garlic, unpeeled and cut in 1/2 crosswise; 2 tablespoons kosher salt; 2 teaspoons whole black peppercorns

LENTIL SAUSAGE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Lentil Sausage Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

Ingredients

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

VEGETABLE PORK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vegetable Pork Soup Recipe: How to Make It - Taste of Home image

Meat-and-potatoes man Dave Bock concocted this hefty and full-flavored meal-in-a-bowl one cold winter day in Auburn, Washington. Now it’s a fast and fuss-free family favorite!

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 cups.

Number Of Ingredients 13

Ingredients

1 boneless pork loin chop (4 ounces), cut into 1/2-inch cubes
1/4 pound smoked kielbasa or Polish sausage, chopped
1/4 cup chopped onion
1 celery rib, chopped
1 small carrot, chopped
1 teaspoon butter
1 garlic clove, minced
1/4 teaspoon paprika
2 cups reduced-sodium chicken broth
1 small tart apple, chopped
1 small red potato, chopped
1/4 teaspoon Chinese five-spice powder
1 teaspoon honey

Steps:

In a large saucepan, cook the pork, sausage, onion, celery and carrot in butter over medium-high heat for 5 minutes or until pork is no longer pink and vegetables are tender. Add garlic and paprika; cook 1 minute longer. , Stir in the broth, apple, potato and five-spice powder. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pork is tender. Stir in honey; cook for 2 minutes or until heated through.

Nutrition Facts : Calories 184 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 647mg sodium, CarbohydrateContent 11g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch

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LENTIL SAUSAGE SOUP RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 2 hours 0 minutes
Category main-dish
Cuisine french

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

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