We are constantly looking for recipes that use our LTS foods. This one is a favorite of ours. On cold days we serve this soup with homemade sourdough bread. In the summer, we have this soup along with a fresh garden salad. This recipe is great as is but you’ll probably find yourself getting creative and experimenting with different spices and ingredients. All of the ingredients are kept in our long term storage but this soup can be made from fresh or canned ingredients too! I like this soup to taste “peppery” and use more cayenne pepper than the recipe calls for.
- 8-10 Cups Water
- 4 cups or two 16 oz cans Chicken Broth or Bullion
- 1 pound dried lentils
- 1-2 pints diced or rehydrated tomatoes
- 1 pound fresh ground or rehydrated sausage, Italian if possible
- 1 large chopped or dehydrated onion
- 1 tablespoon dehydrated, powdered garlic or 2 cloves crushed fresh garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon black or cayenne pepper
- Salt to taste
- 2 cups shredded fresh or rehydrated carrots
- 2-3 celery stalks, chopped or rehydrated
- 1/2 pound small pasta
- 2 cups fresh or rehydrated potato slices
If using fresh or frozen sausage, pre-cook it with the onion, drain and crumble. In a large pot add all ingredients, except pasta, if you’re using it, and stir well. Bring to a boil and simmer for 2-3 hours. If desired, add pasta after the soup simmers and simmer another 20 minutes until pasta is tender.
This is a large batch, it makes about 8-10 servings. I don’t know if you can freeze any leftovers, we usually just refrigerate it and eat the leftovers the next day.