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Black Bean and Lentil Soup

The perfect soup for chilly days.  So easy to make and it’s full of protein so it really fills you up.  Vegan Option:  leave out the sausage and replace chicken broth with vegetable broth.  Either way this soup will make your belly happy!

IngredientsLentil, Black Bean, Sausage soup

1/2 lb ground Italian sausage
About 2 tablespoons extra-virgin olive oil
1/2 large onion, roughly chopped
2 celery stalks, sliced
2 carrots, peeled and sliced
2 garlic cloves, minced
1 tsp. salt
1 tsp. black pepper
1 1/2 tsp. smoked paprika (sub other paprika if smoked not on hand).
1/2 tsp. chili powder
1 bay leaf
1/2 can (7oz ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 cup lentils
2 cups low-sodium chicken broth
2 cups Due Cellucci Traditional Sauce
3 cups water
1/2 cup fresh parsley, roughly chopped


1) Heat 2 tablespoons of the olive oil in a large, heavy-bottom pot over medium high heat. Add the ground sausage and sauté until it is well browned, about 5-8 minutes. Transfer the cooked sausage to a paper towel lined plate to drain. Set aside (you will add back at the end)

2) Add the onions, celery and carrots to the pot and sauté until they begin to soften, about 5 minutes. Add the garlic, salt, pepper, paprika, chili powder and bay leaf. Sauté for another 1-2 minutes. Add the diced tomatoes and their juices, the black beans, lentils, chicken broth, Due Cellucci sauce and water. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, for about 30 minutes, or until the lentils are tender.

3) Remove and discard the bay leaf. Using an immersion blender, puree the soup until it is at the consistency that you desire.

4) Return the soup to the stovetop over medium heat to re-warm. Stir in the chopped parsley and the cooked sausage. Season to taste with salt and pepper.

Serve with chopped fresh parsley, tortilla chips & lime wedges

Serves 10-12