BEAN AND SAUSAGE SOUP

We (in Southern California) are finally to the point, weather-wise, when a warm homemade soup is what I start craving.

On Friday, with my daughter coming over, I decided to experiment with some ingredients that I had left over from another recipe:

The Prep Time was about 10 minutes; Total Time 35 minutes.

3 Links (1/2 lb.) Hot or Mild or Mixed Italian Sausage 

   (search for a sausage with the least amount of 

   fat and either organic or no chemicals added)

1/2 c. washed lentils

1 lb. package frozen black-eyed peas

6 oz. organic whole baby carrots

       (I didn't have any on hand this time) 

1/4 t. French Herbs

1/4 t. Fennel Seeds

1/4 t Whole Cloves

1/4 t. Rosemary

Chopped organic Italian Parsley for garnish

Soak the lentils for about 3-4 hours; Drain lentils; Add frozen black-eyed peas and cover with water. Add the spices and stir to disperse spices. Place the Italian sausages on top of beans. Bring soup to a boil then reduce heat and simmer for about 10 minutes until the sausages are partially cooked; remove sausages and slice into bite-sized pieces and return to soup. Bring soup to boil and reduce heat and skim the rising foam from surface of the soup. Simmer for about 20 minutes (or until the beans and lentils are very soft.

And Voila!!  

Note: I use very little salt; so you will have to add sea salt to taste.
Jones loves lentil and carrot soup--the spices, not so much.

Mary and Jones (& Cole)