Your Lenten Soup Supper

Slow down, you move too fast, you've got to make the morning last
Just kickin' down the cobble-stones, lookin' for fun and feelin' guilty.

 Welcome to LENT!

Wednesday night soup suppers at St.John's

Sausage n Kale Soup

I started with a good Martha Stewart recipe, and added some things

Ingredients

• • 2 teaspoons extra-virgin olive oil
  • 8 ounces sweet Italian sausage, casings removed ( I used one package of HOT italian sausage and one pound of sage breakfast sausage, because it was on sale
  • 2 celery stalks (with leafy tops), thinly sliced
  • I added carrots
  • 1medium yellow onion, diced 
  • garlic
  • 1/2 cup dried lentils
  • 6 cups low-sodium chicken broth ( I used one chicken and one vegetable stock and some water ) 
  • 1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar ( i used sherry vinegar ) 

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
2. Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

 brown your sausage -

and this breakfast sausage  was just fine, so really any sausage at all.

Dice all your veggies about the same and add... cook a while

10 min or so, add garlic, cook some more - then add your liquid.

bring to boil and add your Kale.

Just wilt, heat through