It’s back to school month, which also means soccer practice, piano lessons, and ballet–and all are happening right around dinner time. You don’t want dinner to take a back burner (forgive the pun), so let the slow-cooker do the work! And when everyone comes home from practice starving, you’ve already got it covered.
This recipe is super yummy and very easy. It only takes 25 minutes to prepare.
- 2 Bushels of celery, sliced thickly
- 5 Small carrots, cubed
- 1 Yellow onion, sliced into chunks
- 4-5 Italian sausages
- 1 Can of Italian seasoned diced tomatoes (with juice)
- 4 Cups of chicken stock or broth
- ½ Cup - 1 Cup of lentils, barley, or steel-cut oats
- Turn on the slow-cooker to low and pour in broth, carrots, lentils, canned tomatoes, and celery. Cover.
- Cut the sausage into little bite sized chunks. You can take the casing off if you want, but I like to keep it on for a crispier exterior and juicier middle.
- Brown the meat on Med. High for 5 minutes, stirring occasionally.
- Add the onion and cook for another 8 minutes until med. soft, stirring occasionally.
- Add the meat and onion to the soup, cover, and let cook on low for 6-7 hours.
- Stir the soup occasionally, and make sure to dig down to the bottom of the pot and turn up the lentils and vegetables into the rest of the soup after things start cooking.
Bake up some biscuits and toss a simple green salad right before go time, and you've got a Fall Feast!
*If you're feeling vegetarian today, just eliminate the Italian Sausage and replace it with another cup of lentils, and be sure to add about 2 teaspoons of Italian Seasoning and maybe a teaspoon of garlic salt for flavor.