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Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar

Lentil, Sausage, and Cabbage Soup with Balsamic Vinegar
  • Category

    Soup

  • Cusine

    American

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

freshly-grated Parmesan cheese to add at the table

Directions

Put water, homemade chicken stock, bay leaves, garlic, thyme, oregano, Spike Seasoning, tomato paste, and lentils in large soup pot and start to simmer. Cut sausage in fourths lengthwise, then into small pieces and add to soup. Add finely chopped onion, celery, and carrots and coarsely chopped cabbage. Let soup simmer on low 2-3 hours or more, until lentils are starting to dissolve, and some of the vegetables have been incorporated into soup. You may want to add a little more water or chicken stock partway through, depending on how much liquid evaporates as it cooks. When the soup is done, discard bay leaves and stir in the balsamic vinegar and cook a few minutes longer. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.