Blizzard Soup

My sister Jen has been making this lentil and sausage soup for a while.  She was stuck home in a blizzard, so I was finally able to get her to write down the recipe for me.

Jen and Sal

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Lentil and sausage Soup

• Servings: 4-6
• Print

By Jennifer Stagnitta

This is my Blizzard Lentil and Sausage Soup.  It is a variation of my lentil soup, my friend Stephanie’s recipe and Carrabba’s Spicy Lentil soup, which we all love.  Hope you enjoy!! ☺️

 

Ingredients

• 1 and a 1/2 cups of lentils or mixed beans with lentils (believe it or not, when I went to go get lentils at Uncle Guiseppe’s they were all out of lentils because a storm was on its way. So instead, I got mixed beans with lentils in it. You can use either.)
• 1 lb. of Ground sausage(out of the casing)
• extra virgin olive oil
• one onion, chopped
• 4 carrots, peeled and chopped
• 4 stalks of celery, chopped
• 2 cloves of garlic, chopped
• 4 – 8 cups of water
• 4 cups of low sodium chicken broth or vegetable stock
• one small can of tomato sauce(optional)

Directions

1. In a large pot brown the sausage. Season with salt and pepper.
2. Remove from the pot and drain.
3. In the same pot, heat one tablespoon of olive oil.  Saute the onion, carrots, and celery until tender. Towards the end add the garlic and saute for one more minute.
4. Return the sausage to the pot with the vegetables.
5.  Add the 4 cups of water and the chicken broth.
6. Add the lentils.

It takes a long time for the soup to thicken.  Around 2 hours or so.  This will become a very hearty soup.  While its cooking or towards the end you can add more water and the can of tomato sauce to thin it out.  Serve with grated cheese on top and warm, crispy Italian bread. 

If you are interested in the slow cooker version click here.

Some other yummy soups…

Stove Top Chicken Soup

Italian Wedding Soup

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