Lentil Soup With Vegetables And Andouille Sausage

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Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. it doesn't take as long as some of my other soup recipes, but is every bit as good. i created this on a cold and rainy portland, oregon day, and served it with warm sliced baguette. excellent!!

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Steps

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Heat the vegetable oil in the bottom of your soup pot over medium heat.

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While the oil is heating , peel and chop the onions and garlic.

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When the onions and garlic are chopped , turn the oil up to medium-high heat and toss the onions and garlic in , stirring once in a while.

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Next , slice the andouille sausage into penny slices and add to the onions and garlic.

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Add ground cumin.

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Give it a stir.

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Next , chop the carrots and celery at an angle and add them to the onions and sausage.

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Stir the mixture , turn the heat down to medium , and cover for about fifteen minutes.

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Put the canned lentils into a blender and add the ham base and half a can of water.

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Cover and liquify the canned lentils , blending for about five minutes or until completely smooth.

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You should end up with a thick puree.

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Add the puree to the soup pot and stir inches fill your blender beaker two-thirds of the way with water , cover and blend for a few seconds until the leftover puree is in the water , and add that .

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Ingredients

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lentils, onions, garlic cloves, ground cumin, dry lentils, ham soup base, andouille sausages, carrots, celery, frozen green beans, frozen broccoli, vegetable oil, salt and pepper