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Wednesday, February 10, 2016

White Bean Sausage and Vegetable Soup

This was so delicious, so easy, and SO healthy!


1 lb sausage links (kielbasa, chicken sausage, whichever you prefer)
1 medium onion, chopped
1 cup chopped carrots
1/2 cup chopped celery
2 minced garlic cloves
1 cup chopped kale
1/2 cup red lentils, rinsed and sorted
1/2 cup green lentils, rinsed and sorted
1 can great northern white beans, drained and rinsed
6 cups vegetable broth (or chicken broth)
1 Tbsp truffle salt (optional -- can use regular salt)
1 Tbsp pepper
Fresh shaved parmesan cheese to top it off


Heat a nonstick skillet over medium-high heat.  Add the sausage links, turning once to brown the sides.  Set aside.

Place all vegetables, lentils and beans in a crockpot.  Add sausage, add broth, add salt and pepper.  Cook on low or high, depending on your timeframe (4 hours on high, 7 hours low).

Before serving, slice up sausage into small pieces, and top with fresh grated parmesan.

***Use whatever vegetables you have!  A fantastic sausage I use is a smoke gouda sausage from Whole Foods.  You can make it even healthier by substituting for a chicken sausage.

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