when it comes to weeknight dinners, I can + will eat soup year-round. it’s not a food just reserved for the colder months. it’s too easy to throw together + make your own for me to abandon it when the temperatures rise. so although it is officially spring, I am throwing out a soup recipe. this is comfort food (in disguise). I’ve been very aware I should eat more fruits + veggies during this pregnancy. (read: extra nutrients for growing a human). my husband has been a saint, each morning blending me a fruit + yogurt smoothie. but for dinner, it’s on me. soups are the easiest way to LOAD up on vegetables. this is a hearty + delicious recipe that’ll fill you up (on the good stuff).
veggie + sausage soup.
1 bunch of celery
2 large potatoes
1 lb ground pork sausage
64 oz beef broth
15 oz tomato sauce
1 cup lentils
3 cups water
in a large soup pot, cook sausage thoroughly. add all vegetables + give it a stir. add liquids (beef broth, tomato sauce + water) + 1 cup lentils. now comes the fun part tossing in your favorite spices. I wish there was a method to my madness, but I truly go to my pantry + just start grabbing for spices I think would pair well. (this is where I’d probably add pepper, garlic powder, thyme, cayenne, crushed red pepper, paprika + cumin). bring to a boil. lower the heat, cover + simmer for 30-45 minutes.
after patiently waiting the 30-45 minutes, you’re ready to
indulge eat! an optional spoonful of sour cream, adds the right amount of creamy + rich indulgence to this veggie-loaded soup.