Ingredients
2 qt chicken stock or beef bouillon
1 lb bulk sausage, browned and drained
1/2 to 1 cup lentils
1 qt tomatoes
2 med carrots, cut up
1 bay leaf
2 Tbls fennel seed
1/2 cup pasta
Available veggies - green beans, onion, celery, parsley, zucchini etc.
Instructions
- Put everything in a large pot, and cook for several hours.
- As Modified by Carol-Ane
- I brown Italian sausage, and an onion
- I use 1/2 cup lentils and 1/2 cup barley. I don’t use pasta
- I usually use some sweet potato, or squash as well as carrots
- I have never used fennel seed
- Sometimes I cook it on the stove and sometimes in the slow cooker. I freeze it and usually add water when I reheat it.