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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread. Ingredients:
1/2 pound johnsonville® mild ground italian sausage |
1 large onion, chopped |
1 medium green pepper, chopped |
1 large carrot, chopped |
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup dried lentils, rinsed |
Directions:
1. In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients.
2. Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender. Yield: 6-8 servings (2 quarts).
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