We are having a strange spring. Unreasonably cold, windy, and the last two days we have had heavy rains. I have vegetable seedlings in the mini greenhouse – way to cold yet to plant. My tomato seedlings are in the window – where they are safe from the cold. My fingers are crossed that by next weekend (planting weekend) the weather will drastically change!
In the meantime…. still more piping hot soup. This is a hearty satisfying soup we have been having for years. I can’t remember where this recipe originated, maybe from the Cabbage Soup Diet? It is tasty and versatile. I used lentils in this soup, but potatoes or rice would be delicious too. You can use any kind of gluten free sausage as well. I used a garlic sage sausage, but Italian or a Spicy sausage would be delicious.
8-10 gluten free sausages, cooked and sliced
1 1/2 large onions, quartered, then sliced
3 minced garlic cloves
3-4 cups shredded then chopped green cabbage
28 oz. can of whole tomatoes, broken up with a spoon
3 1/2 cups homemade chicken stock
1/2 cup French Blue Lentils
2 celery stalks diced
2 large carrots, chopped
1 rounded tsp. of Seasoning Blend – I used this one
Bouquet Garni (I used a 3 inch stem of Rosemary, 4 large Sage leaves, 2 large bay leaves wrapped and tied in cheese cloth)
salt and pepper to taste
In a large heavy dutch oven, on medium heat, drizzle in the olive oil and brown the sausages. Once browned, transfer to a plate and set aside to cool.
Drain off some of the excess renderings, and add the sliced onions sauteing to caramelize – about 10 minutes. Then add in the cabbage, tomatoes with juice, 3 1/2 cups chicken stock, carrots, celery, and the bouquet garni. Season with salt and pepper. Pour in the lentils stirring to combine. Bring to a simmer lid on, low heat and simmer for 45 minutes.
How does your garden grow?