It’s National Soup Month! Did you really think I’d let this month pass by without at least one more soup recipe? This month was made for the soup-obsessed, so it seems only fitting that I would be celebrating with LOTS of soup.
This one is one of my husband’s favorites. For a man who is not the biggest fan of soup, I give him major credit for tolerating my obsession and even admitting to enjoying a few of the recipes I stick in front of him every week. Thanks honey…and don’t worry, soup season is almost over.
Lentil Vegetable Soup with Andouille Sausage
3 ½ cups of water
2 cups reduced-sodium chicken broth
1 cup dried lentils, sorted and rinsed
1 cup chopped onion
1 celery stalk, sliced
2 carrots, sliced
1 tbsp. chopped fresh parsley
1 tsp. salt
1 medium zucchini, cut into ½ inch pieces
6 oz. andouille sausages, cut into ½ inch pieces
Lemon wedges for garnish (optional)
In a large soup pot over high heat, bring water, chicken broth, lentils, onion, celery, carrots, parsley and salt to a boil. Reduce and simmer, covered, 45 minutes, stirring occasionally.
Add zucchini and sausage and simmer, covered, until vegetables are tender and flavors are blended, about 15 to 20 minutes, and serve with a lemon wedge. Add a squeeze of lemon on top, if desired.