Summer Vegetable Soup with Sausage and Lentils

This summer vegetable soup with sausage and lentils is so rich and flavorful, and it's a great way to use some of the bounty from your garden.

The flavors of this vegetable soup with sausage and lentils are incredibly complex. There are a lot of spices in this soup, but each one adds so much, so don't skimp. The soup is almost magical.

This soup was a huge hit in our house. I also sent some home with our daughter and she reported back that she loved it.

The soup is very hearty and almost like a stew. Stew in summer? You bet! It's a great way to showcase summer veggies such as zucchini, summer squash, corn, and spinach.

For another summery sausage soup, be sure to try sausage, vegetable, and bean soup, and for an all vegetable summer soup, be sure to try Finnish summer soup. 

Spices and herbs in this soup:

There are a lot of spices and herbs in this soup. Fortunately, I actually had all of them in my spice cabinet or garden!

• Bay leaves

• Spanish paprika

• Fresh or dried thyme

• Turmeric

• Fresh or dried oregano

• Ground cumin

• Fennel seeds

• Curry powder

• Cinnamon

This combination of flavors was amazing.

How to make this summer vegetable soup with sausage and lentils:

First, cook sweet Italian sausage in a stock pot until it is mostly cooked. Remove the sausage from the stock pot and then add some onions garlic, carrots, and celery and then cook with some tomato paste.

After everything has softened, add all of the spices and cook the mixture to toast the spices.

Add the sausage back into the pot and add some chopped potato, sliced zucchini, summer squash, and corn kernels.

Add some chicken stock and canned tomatoes, and bring the mixture to a simmer. Add some dried lentils and simmer until the lentils are tender.

Finally, stir in the spinach.

Make-ahead tips for this soup:

This soup, without the added spinach, can be kept in the refrigerator for up to three days. When you reheat it, just stir in some fresh baby spinach and serve once the spinach has wilted.

Adding more fresh spinach is a great way to refresh leftovers.

You can also make this soup, without the added spinach, and freeze it for up to three months.

More summer soups on Karen's Kitchen Stories:

• Grilled summer vegetable gazpacho
• Tomato and melon soup
• Golden tomato soup with corn, cherry tomatoes, and herbs

This month, the Soup Saturday Swappers are making soup with summer ingredients. Our host is Camilla of Culinary Adventures with Camilla. Be sure to check out everyone's contributions!

• Carrot, Beet Red Apple Soup by Sneha's Recipe
• Chilled Peach Soup with Labneh by Palatable Pastime
• Fresh Summer Corn Chowder by Culinary Adventures with Camilla
• Instant Pot Summer Soup by Making Miracles
• Summer Fresh Corn Chowder by Pandemonium Noshery
• Zucchini and Summer Squash Soup by A Day in the Life on the Farm

Summer Vegetable Soup with Sausage and Lentils

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Yield: 8 servings

Author: Karen Kerr

This summer vegetable soup with sausage and lentils is so rich and flavorful, and it's a great way to use some of the bounty from your garden.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound sweet Italian sausage, casings removed
• 1 medium sweet onion, chopped into 1/2 inch pieces
• 2 garlic cloves, minced
• 1 large carrot, peeled an cut into 1/2 inch slices
• 2 stalks of celery, cut into 1/2 inch pieces
• 2 tablespoons tomato paste
• 1/2 teaspoon kosher salt, plus 1 tablespoon
• 2 bay leaves
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon minced fresh thyme
• 1 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1 small Idaho potato, cut into 1/2 inch pieces
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1 cup corn kernels
• 2 quarts low sodium chicken broth
• 1 14 ounce can crushed tomatoes
• 1 teaspoon freshly ground black pepper
• 3/4 cup dried green lentils, rinsed
• 2 cups lightly packed baby spinach

Instructions:

1. In a large Dutch oven or stock pot, heat the oil. Add the sausage and cook, breaking it up as you cook it. Cook until the sausage is mostly done. 
2. Remove the sausage to a plate with a slotted spoon. 
3. Add the onion, garlic, carrot, and celery to the pan and continue to cook over medium heat, scraping up the brown bits from the pan. 
4. Reduce the heat to medium low and add the tomato paste and 1/2 teaspoon of salt. 
5. Add the bay leaves and continue to cook and stir for 2 or 3 minutes. Change the heat to low and add the paprika, thyme, turmeric, oregano, cumin, fennel seeds, curry powder, and cinnamon. Stir for an additional 2 to 3 minutes. 
6. Add the sausage back to the pan and stir. 
7. Raise the heat to medium and add the potato, zucchini, summer squash, and corn kernels. 
8. Add the chicken broth and tomatoes, as well as a the remaining tablespoon of kosher salt plus 1 teaspoon pepper. 
9. Bring the mixture to a boil and then reduce the heat to a simmer and cook for 10 minutes. 
10. Add the lentils and simmer for about 40 minutes. Remove the bay leaves. 
11. Stir in the spinach and cook for an additional 1 minute. 

Calories
255.96

Fat (grams)
9.08

Sat. Fat (grams)
2.59

Carbs (grams)
28.95

Fiber (grams)
6.17

Net carbs
22.78

Sugar (grams)
9.09

Protein (grams)
19.69

Sodium (milligrams)
648.89

Cholesterol (grams)
17.01

https://www.karenskitchenstories.com/2020/07/summer-vegetable-soup-with-sausage-and.html

Karen's Kitchen Stories

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This recipe was adapted from Flour, Too from Joanne Chang. Affiliate Link.