Heat a large soup pan on medium heat. Add
Press sauce button on the Instant Pot and get nice and hot.
Add the oil and then the onion, carrots, and celery and saute for 5 minutes.
Add the sausage and brown for about 5 minutes.
Add the rest of ingredients and stir.
Put on the lid and push the lever to the back to pressure cook.
Press the manual button for 25 minutes.
When time is up, quick release or let the pressure come down naturally.
Serve.
arge airtight plastic container).
Soup Directions:
Sort and wash
On top of stove -- In a large soup pan crumble and brown sausage - drain.
Add to sausage, soup with water.
Cut up cabbage and add.
Bring to boil, then reduce heat & simmer.
Add \"PickaPeppa\" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled ...
ven over med. heat; add sausage and saute 3 to 5
o low and cook until soup has thickened, whisking often.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
br>First, re-constitute the soup with an equal amount of
r water in a large soup pot. Lower the heat and
ut garbanzo beans, ham hock, sausage, soup bone, bacon and onion in
Crumble sausage in a large soup pot or dutch oven, cast
Set your crock pot to low and add beans, tomato soup, water, onion and seasonings. Cook for one hour.
Over medium high heat brown sausage in small skillet. Drain fat and place sausage on a plate that has been layered with paper towels. Let more grease get absorbed in paper towels than add sausage to the crock pot. Also add the potatoes and green pepper at this time. Continue to cook on low for 8 hours or until potatoes are tender.
Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
Cook on Low until lentils are tender, about 4 hours.
Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.
Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot.
Add the chicken stock, lentils, uncooked chicken breast, and parsley.
Simmer for as long as you desire or until lentils are tender.
Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot.
Add garbanzo beans, spinach, and salsa to soup mixture and heat through.
Serve with hot buttered crusty bread, biscuits, or muffins.
In a soup pot, cook sausage until brown, about 5 minutes.
Stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
Add tomatoes and simmer for 10 minutes.
Stir in lentils, broth, and black pepper. Simmer for 40 minutes.
he health benefits of this soup unless they eat it. Add
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
br>To assemble, place one sausage in hoagie roll.
Add