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Crockpot Sausage Lentil & Kale Soup

  • Writer: Hannah Cameron
    Hannah Cameron
  • Aug 22, 2020
  • 3 min read

Updated: Aug 25, 2020

Soup, soup, soup...


Oh, how I've come to love you!


Before coming to love soup, I couldn't imagine even loving it. Eating soup for breakfast, lunch, and dinner seemed like, "Why is this happening to me?" But now, I think, "Thank you Jesus, this is happening to me!" Oh, how time with Jesus, not being alone in this, and time changes things.


My mom and I as you all know have been following some aspects of the GAPS diet and are truly enjoying the results. My skin has gotten clearer and more glowy, tummy flatter, sleep has improved, amongst other things. Healing is a process and it's one I'm learning that you need Jesus to hold your hand during that process. I CANNOT do it alone and WILL NOT do it alone. I'm learning to trust Jesus through this and I pray you will, as well, if this is something you need to go through to heal.


Today, we'll be making a delicious, hearty, fiber-full soup! There are different kinds of soups out there: thick, thin, creamy, chunky, cold, hot, spicy, neutral; ones full of vegetables and ones full of fruit, like gazpachos. This soup falls into the soft, mellow flavor category and has a taste similar to cabbage soup. Now, I did have lemon curd and crackers before tasting the soup, I believe, so that might be the reason it tasted similar to cabbage soup, don't ask me how...


However, I did ask my mom and she said, "No, it didn't taste like cabbage soup, just like lentil soup", so that's good! Trust me, it was a really good soup.


INGREDIENTS

-Farm-fresh pork sausage (I used plain pork sausage, but please use an Italian pork sausage for even better flavor.)

-Onion (I used a mixture of yellow, which had to be used up and red. Amount of onion depends on preference, but I used an estimated amount of 1 small one.)

-Garlic (I like a lot. I could do 10 cloves in the soup.)

-Carrots (4, sliced into medium circles)

-Celery (5 stalks, sliced into medium slices)

-Peppers (3 different kinds)

-Dinosaur kale (that's what I had on hand and it was perfect for the soup, because it was a coarse kale, which means it will hold its shape well. #iknowiknowrunonsentence)

-Lentils (2 1/2 cups)

-Chicken bone broth + water

-Italian Seasoning

-Garlic Powder

-Onion Powder

-Salt + Pepper


*The amount of ingredients you use depend on how big your crockpot is. I have around a 4-5 quart crockpot.


RECIPE

Preheat crockpot on the high heat setting and add some water to it while it's heating, so bottom of pot won't burn.

Peel off casings of sausage, rinse them, and cut into medium slices. Place them in the crockpot, so they form a bottom layer. Then, place kale on top of sausage, a portion of the onions next, add celery, carrots, rest of onions, and lastly, the peppers. I placed the ingredients in the order of what took the longest to cook.

Add to the crockpot, equal parts chicken broth and water, so half of the crockpot will have broth and the other half water. Season the soup and let cook on high until the meat is done, veggies are nice and soft, and soup is boiling. Once the soup is boiling, add 2 1/2 cups of lentils. Once lentils are done, turn crockpot to the keep warm setting. Cooking times will vary depending on style of crockpot and what consistency of soup and doneness of veggies you'd like.



I hope you all enjoy this recipe and please let me know in the comment section if you did!


Hannah


P.S. Please remember that with fiber, you have to drink tons of water. Fiber adds bulk to your stool, but if you don't drink enough water, it'll bulk in your stomach and stay there, We don't want that, so let's drink up!


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