Black Bean and Lentil Soup

Even though it's still warm in south Florida, I know a lot of you are starting to think about slow cooker soups for the cooler weather. Personally, I LOVE my slow cooker any time of year.

This Black Bean and Lentil Soup was SO delish! I've been wanting to create a new soup and just happened to have most of the ingredients on hand. Fair warning, the recipe is for a huge slow cooker full. (I have a 6-quart Crock-Pot.) I wanted leftovers to pop in the freezer, but you can easily make a half batch if you have a smaller slow cooker, or simply want less soup. Make this soup vegetarian by omitting the sausage and adding extra beans and substituting vegetable broth for the chicken broth. Also, feel free to substitute veggies you have on hand.

I love recipes that use up an abundance of left over ingredients from other meals. Black Bean and Lentil Soup definitely qualifies. The only ingredient I had to buy was the sausage, and if you want a vegetarian dish, you don't even need that.

I put this recipe together on a Sunday with the plan of actually cooking it on Monday. (Yes, this is my simplistic form of food prepping.) I work late Monday, Wednesday, and Thursday each week, so having something ready to go ensures my guy doesn't pick up the phone and order take out for us.

All I had to do was pull the crock insert out of the fridge Monday morning, turn the slow cooker on low for 8 hours, and come home to a delicious meal. Note: My slow cooker has a keep warm function, which is so handy for us. After it has cooked for the set time, it switches over to keep warm. Perfect, since it was technically ready at 7:00, and I don't get home until after 10:00.

I think you will really enjoy this recipe. It's a great one for freezing leftovers. I would love to hear about your variations!

Special note: Do make sure to soak the black beans overnight.

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Black Bean and Lentil Soup

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Black Bean and Lentil soup is easy to prep the night before, then plug in the slow cooker for 8 hours on low to come home to an amazing, healthy dinner.

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Ingredients

• 12 cups chicken broth
• 8 ounces black beans (Soak overnight, should be about 2 ½ cups.)
• 8 ounces lentils (No need to soak.)
• 1 cup sun dried tomatoes
• 1 ½ cups chopped carrots
• 2 cups chopped broccoli stems
• 1 ½ cups chopped parsnips (About 2 medium.)
• 1 ½ cups chopped celery
• 1 Cup rough chopped kale
• 8 links (2 packages) Aidell's Smoked Chicken Sausage
• 2 tablespoons dehydrated onion
• 2 teaspoons black pepper
• 1 teaspoon Himalayan pink salt
• 1 teaspoon thyme
• ½ teaspoon ground ginger

Instructions

1. Chop all your veggies, and place in the slow cooker.
2. Slice the Aidell's sausage in half lengthwise, then cut into bite size pieces. Add to crockpot. No need to cook this as it is already cooked.
3. Add your spices, black beans, and lentils to the crockpot.
4. Add in the chicken or vegetable broth and give everything a good stir.
5. Cook on low for 8 hours. Slow cookers vary, and mine cooks a little on the hot side, so you may need to adjust your cooking time. Soup is ready when the black beans are soft.

Notes

• Do make sure to soak the black beans overnight.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 256Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 61mgSodium 1722mgCarbohydrates 26gFiber 8gSugar 7gProtein 23g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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