Monday, January 16, 2012

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.

4 comments:

  1. It should be very tasty! will cook.

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  2. It is! What's cooking at your house?

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  3. Cook both. I make roast chicken, steaks, sausages, fishes.

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  4. Hi Trish - Thanks for recommending using Teflon® non-stick cookware in your recipes, including your delicious-sounding Lentil and Chicken Sausage Soup. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Sara

    ReplyDelete