Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar

Ingredients

• 4 cups water
• 8 cups homemade chicken stock, chicken broth, or water with chicken soup base
• 2-3 bay leaves
• 2 T minced garlic
• 2 tsp. dried thyme
• 1 tsp. dried oregano
• 1 T Spike Seasoning
• 2 T tomato paste
• 1 1/2 cups brown lentils
• 1/2 cup red lentils
• 4 links precooked sausage, cut into small pieces
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 3 cups coarsely chopped cabbage
• 2 T balsamic vinegar or white balsamic vinegar to add at the end, optional but recommended
• Freshly-grated Parmesan cheese to add at the table, optional

Directions

1. In a large soup pot, combine the water, homemade chicken stock, bay leaves, garlic, thyme, oregano, Spike Seasoning, tomato paste, and lentils, then bring everything to a gentle simmer.
2. Slice each sausage link lengthwise into fourths, cut those strips into small pieces, and stir the sausage into the pot.
3. Add the onion, celery, carrots, and cabbage, making sure the vegetables are mixed through the broth.
4. Cook the soup over low heat for 2-3 hours or longer, until the lentils are beginning to break down and some of the vegetables have melted into the soup. If too much liquid cooks off along the way, pour in a little more water or chicken stock.
5. Once the soup is finished, remove and discard the bay leaves. Stir in the balsamic vinegar, if you’re using it, and let the soup cook for a few minutes more.
6. Serve the soup hot, with freshly grated Parmesan cheese at the table if desired.