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Photo by: Joseph De Leo
In about an hour, you will have this healthful, hearty soup on the table for an easy supper. Serve with warm French bread. The soup will get thicker the next day. Omit the sausage for a vegetarian soup.
In a large soup pot over high heat, combine all ingredients except sausage, salt, pepper, and vinegar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Add sausage and cook, uncovered, until peas and lentils are tender, 30 minutes longer. Season with salt and pepper and stir in vinegar. Discard bay leaf. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils. Serve in bowls.
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)