Soup's On!

• My fabulous Mom gifted me a stockpot for Christmas.  It's Teflon. No Stick No Stick No Stick.  Yes, I get excited over Teflon pots and pans.  Clean up is just a swipe!
• We've finally had snow here in Pittsburgh. Not much, but it's snow just the same.
• And it's been cold. Okay, not as cold as Cordova, Alaska where they are having temps in the 0's to 15.  But for someone who loves 90+ (that's me), it's downright COLD.

And you know what that means???

SOUP'S ON!

Lentil and Chicken Sausage Soup

1/2 cup lentils, precooked

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

3 cloves garlic, minced

1/2 tbsp. rosemary, minced 

1/2 tbsp thyme, minced

1 link chicken sausage (precooked), sliced

6 cups chicken broth

2 tbsp vegetable oil

In a large stockpot over medium heat, heat the oil and saute the onion, celery, carrot and garlic for 20 minutes, or until the vegetables are translucent and tender.  Add the chicken broth, lentils, rosemary, thyme and sausage.  Lower heat, cover and simmer for 30 - 40 minutes  Makes 6 cups.


* I used Al Fresco All Natural Chicken Sausage (the roasted garlic flavor).


NOTE: I didn't add Salt and Pepper to the pot, but put the shakers on the table for individual use.