This soup is great for when cold weather hits – hearty and filling. All that’s needed are some crusty buns.
1 onion, chopped
1 T. oil
2 celery stalks, chopped
2 large carrots, peeled and chopped
1 pepper, chopped
15 small fresh tomatoes (the ones I used were called “blushers” – bigger than a cherry tomato but smaller than a Roma), halved
1 liter carton beef or chicken broth
1/2 farmer’s (or Mennonite) sausage ring, cooked and chopped
handful each fresh baby spinach and kale
1 can lentils, drained and rinsed
1 T. each dried parsley, basil, oregano and rosemary
1 tsp. (or to taste) white pepper
Saute onion in oil until brown. Add the next five ingredients (celery through broth) and cook over medium heat until vegetables are tender, about 20 minutes. Add sausage, spinach, kale and lentils and heat until spinach and kale are wilted. Stir in herbs and white pepper. Serves 4-6.