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Ingredients
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½ pound bulk pork sausage
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8 cups water
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2 (14.5 ounce) cans chicken broth
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1 (28 ounce) can diced tomatoes
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1 (16 ounce) package dry lentils, rinsed
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1 large onion, chopped
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1 stalk celery, finely chopped
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1 cup shredded carrot
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1 tablespoon chopped garlic
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1 tablespoon garlic powder
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1 tablespoon chopped fresh parsley
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½ teaspoon dried oregano
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½ teaspoon black pepper
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¼ teaspoon dried basil
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1 pinch dried rosemary
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salt to taste
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1 ½ cups diced cabbage
Directions
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Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
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Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
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Cook on Low until lentils are tender, about 4 hours.
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Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.
Nutrition Facts (per serving)
258 | Calories |
6g | Fat |
35g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 258 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 9% |
Cholesterol 15mg | 5% |
Sodium 698mg | 30% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 16g | 56% |
Total Sugars 5g | |
Protein 16g | 33% |
Vitamin C 16mg | 18% |
Calcium 83mg | 6% |
Iron 6mg | 31% |
Potassium 700mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.