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Sunday Soup


Sunday soup…doesn’t that name make you smile? Try saying it with a frown. Impossible! The other reason it should make you smile is it is the perfect way to use up those vegetables languishing in your fridge, making you feel guilty for not having used them yet.

I know that the vegetables you have are probably not the same I have, but don’t worry, as long as you start with leeks or onions, a few garlic cloves and then add 5-6 cups chopped vegetables, you will do just fine. If you want to make it vegetarian, go ahead! Want to use quinoa or canned beans instead of lentils? No problem. This is your Sunday and your soup, make it, share it and be proud!


3 Italian sausages, (your favorite kind) sliced
2-3 Tablespoons olive oil
3 Leeks, white and light green parts chopped and rinsed
4 cloves garlic, chopped
2 small carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 cup greens chopped (like kale, cabbage or chard)
1 ½ cups chopped tomatoes (canned or fresh)
A splash of wine (red or white)
1/2 cup lentils (green or brown)
A twig of thyme
The rind of a parmesan cheese (optional, but tasty)
8 cups organic beef broth, (or vegetable, or chicken broth)
Fresh parsley, chopped
A hunk of parmesan cheese, for grating


To make enough soup for tonight and tomorrow too (about 10 servings), first get out your big Sunday soup pot and heat it over medium high heat. Drizzle in the olive oil. Throw in the sausages and sauté until they are nice and brown, then remove them with a slotted spoon and put aside. Now put the leeks in the pot, sauté them until they have softened a bit, then add the rest of the vegetables. Stir for a few minutes until all the vegetables have gotten acquainted, pour in a splash of wine to brighten them up, then add the remaining ingredients including the sausages.

Let your soup simmer happily while you read the Sunday paper and listen to “A Prairie Home Companion.”

After 1/2 an hour, taste it. What do you think? Need a little salt? A splash of vinegar? A few hot pepper flakes? (Click here for more suggestions on fixing a bland soup). Make it taste perfect for you, then remove the thyme twig, sprinkle in the parsley and serve with big pieces of toasted bread, good butter and a hunk of parmesan cheese to grate into your bowls.


Join the Discussion

2 Responses

  1. Holly Bellebuono says:

    Sounds yummy! Especially the parm rind–that’s a trick I’ve learned makes a world of difference in flavor. Thanks for sharing, Kirstin!

  2. I just love soup and this one is going on next weeks menu!  Thanks!

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