Beans, Peas
and Lentils
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Lentil and Italian Sausage Soup

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Lives  have been saved by soup. "
~ Liz Smith

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Beth’s Lentil and Italian Sausage Soup

1/2 pound lean bacon diced
1 pound sweet Italian sausage
1 parsnip, chopped
1 large carrot, chopped
1 small anise or fennel root, chopped
1 cup lentils, cleaned and rinsed
8 cups chicken stock
1 tablespoon cider vinegar
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 smoked ham hock
2 cups chopped fresh spinach leaves

In stockpot, fry out bacon over medium heat until pieces are crisp and fat
is released. Cut sausage into 3/4-inch long pieces and brown with bacon.
Chop parsnip and add to pot, then chop carrot and add to pot, chop onion
and add to pot, chop anise and add to pot. Sauté mixture about 5 minutes
after each vegetable addition while preparing the next vegetable. Add the lentils and sauté and additional 5 minutes, stirring constantly.
Add chicken broth, vinegar, spices and ham hock. Cook until lentils are
tender and ham is falling off hock, about 60 to 90 minutes.
Just before serving stir in chopped spinach and cook an additional five minutes. Serves 6 to 8.
 

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