With fall weather, I'm all about the crock pot and having warm, hearty meals at the end of a cool day. This is especially true after football games!
While I've come home from work and put in the time to make homemade lentil soup, this crockpot soup is perfect for coming home after a long day and just eating!
The night before, do your prep work:
- 2-3 carrots, peeled and sliced
- 2 stalks of celery, sliced
- 1 leek, slice and rinsed
- 1/2 sweet onion, sliced and diced
- 1 pound lowfat Italian chicken or turkey sausage
- 1 can (14 oz) fire roasted tomatoes
- 3-6 sprigs of thyme, stripped
- 6 basil leaves, minced
- organic chicken broth
Prep veggies for soup while you cook the lowfat sausage. Place cooked sausage in crockpot and start veggies (with little olive oil) in same pan you cooked sausage. sprinkle with fresh (or dried herbs) while cooking. Add lightly cooked veggies and tomatoes to crock pot. add chicken broth just to cover. Refrigerate overnight.
The next morning, add one pound bag of lentils to crock pot. Add another carton of organic chicken broth, salt and pepper. Cook on low for 8-10 hours. When you get home, use immersion blender to smooth-i-fy lower level of soup. Retain some sausage and lentils on surface for texture.
Serve in bowl with minced basil!