Lentil Soup with Kielbasa
By
Kim Cleaves
@KC2633
2
★★★★★ 2 votes5
Ingredients
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3 Tbspolive oil
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3carrots, diced
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3celery stalks, diced
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4garlic cloves, minced
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1onion, large, diced
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1 pkgkielbasa, diced
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1 lbbacon, cooked and crumbled
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8 cbeef stock
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1 lblentils, dry, rinsed
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1 can(s)crushed tomatoes, 28 ounces
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1 tspitalian seasoning
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1 1/2 - 3 tspbalsamic vinegar (takes it from a good soup to a wonderful soup..don't skip it)
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1 tsppepper
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·salt to taste
How to Make Lentil Soup with Kielbasa
- Heat olive oil. Add onions, carrots, celery and garlic. Cook until onions are translucent.
- Add remaining ingredients except for the balsamic vinegar. Bring to a boil.
- Turn heat down and simmer covered until lentils are cooked through and carrots are tender. If the soup gets too thick add a cup of water or stock. I always use stock.
- Turn off heat, add balsamic vinegar and stir in well.
- Serve with french bread and butter. Enjoy!!