A repost of sorts. I have made this post sticky for a few days. Most because Jeannie wants the recipe. But, just in case any of you do too, here it is.
Hope everyone had a safe and happy new year. I spent the evening doing laundry and watching Ryan say the same things he said last year as they, yet again, wheeled Dick out. Dude, let it go.
Anyway, had chores and whatnot to do today after going to the gym. It’s bit blustery, so I thought a pot of soup would be nice. Of course it rocked so I thought I’d share.
What you need
- 6 Sweet Italian Sausages, casings removed
- 1 yellow onion
- 2 bunches green onion
- lots of garlic
- 1 jalepeno
- 4 celery stalks
- 3 carrots
- 1 turnip
- 3 red potatoes
- 1 small bunch of cilantro
- 8 cups of chicken stock (2 32oz cans)
- 1 can whole tomatoes with juice.
- 1/2 cup barley
- 1/2 cup lentils
- Salt and pepper to taste
What to do
Chop/pull the sausage apart and cook in your soup pot on medium heat until they are nice and brown and released most of their fat. Add the onion, jalepeno cut in half (leave the seeds you sissy) and the tops from the green onions. Cook for about 1/2 hour.
Chop all your veggies into about 1/4″ pieces. Remove the jalepeno and add the rest of the veggies to the pot. Save the green onions and cilantro. Add the barley and lentils. Add the chicken stock. Cook for about 1 1/2 hours until the lentils are tender. Add water as need to keep it from turning into stew.
Finish with green onions and cilantro.
This will be hot! You can actually leave it, covered, on the stove for 2 hours before you serve it. A nice loaf of french bread would be good with this, or a small side salad.
Update Try this with Corn Bread. Good stuff!
Proper new years post to follow later in the week.