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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Lentil Soup with Swiss Chard and Sausage

Lentil Soup with Swiss Chard and Sausage - I soaked these lentils for 24 hours and then combined them with homemade chicken stock, aromatics, sausage and chard.
Frozen vegetables save me time during the hurried times of the year. I used to add raw spinach or chard to soups and stews until I realized its takes almost 2 pounds of raw greens to equal 6 cups of frozen greens. One of my new favorites is Earthbound Farms Organic Swiss chard (they even have frozen kale and collard greens!). It’s convenient for soups, stews or a quick stir fry.

Lentil Soup with Swiss Chard and Sausage - I soaked these lentils for 24 hours and then combined them with homemade chicken stock, aromatics, sausage and chard.

Lentils, like all legumes, need to soak overnight to reduce the phytic acid. I soaked these lentils for 24 hours and then combined them with homemade chicken stock, aromatics, sausage and chard. It makes quite a bit, so why not prepare it when family and friends are in town? Add a side of grain-free “white” dinner rolls for the perfect accompaniment.

Lentil Soup with Swiss Chard and Sausage - I soaked these lentils for 24 hours and then combined them with homemade chicken stock, aromatics, sausage and chard.

Also, let’s celebrate the holidays by giving away my favorite crock pot! The Kitchen Aid 6 quart crock pot is a constant on my counter during the winter months. The ceramic bowl can be removed for easy cleaning. Please see the widget below to enter. Good luck!

a Rafflecopter giveaway

Serves 8-10

Lentil Soup with Swiss Chard and Sausage
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Ingredients

  • 4 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 2 teaspoons Celtic sea salt
  • 1/4 cup tomato paste (I prefer Eden Organic)
  • 2 cups dry lentils, soaked overnight and drained (After they've soaked, you will have about 4-5 cups of lentils. Use all of these lentils in the soup.)
  • 1 (24 ounce) jar crushed tomatoes (I prefer Eden Organic )
  • 6 cups homemade chicken stock
  • 2 pounds pastured sausage links, cut into 1/4-inch thick coins
  • 2 (9 ounce) bags frozen rainbow Swiss chard or 3 bunches of Swiss chard)
  • Freshly ground black pepper

Instructions

  1. Melt butter in a large pot over medium heat. Stir in onion, carrots and celery. Turn heat to low, cover pot with lid and let cook for 30 minutes. Remove lid, increase heat to medium and stir in tomato paste and sea salt. Add drained lentils. Cook lentils, stirring frequently, until some begin to turn golden brown on the edges, about 8 minutes. Add tomatoes, stock and sausage. Increase heat to medium-high and bring to a boil, about 8-10 minutes. Stir in chard and cook 2-3 minutes until hot. Season with ground black pepper and adjust sea salt to taste. Serve.

Nutrition

Calories

3817.6 cal

Fat

68.23 g

Carbs

711.31 g

Protein

199.85 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1770
https://deliciouslyorganic.net/lentil-soup-swiss-chard-sausage/

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164 Comments

  23. Emily Cantey

    One of my current favorite slow cooker recipes is from Real Simple magazine: http://www.realsimple.com/food-recipes/browse-all-recipes/sausage-kale-stew-00100000110509/index.html I've tried it with russet potatoes, but will likely use sweet potatoes next time to give a better flavor. It's very similar to your recipe, and basically just replaces the lentils with potatoes.
    Reply to this comment

  25. Cathy B.

    My favorite crockpot recipe is a Taste of Home recipe for shredded beef. You can use it for sandwiches, as the recipe indicates, or serve it with mashed potatoes, fill tortillas with it, or just eat it on its own. It's delicious! http://www.takingonmagazines.com/shredded-beef-sandwiches-from-taste-of-homes-slow-cooker-recipe-cards-magazine-october-2013/
    Reply to this comment

  28. Jan G

    so many, whole chicken with root veggies, use my own broth, also do cut up chicken with whatever veggies are in season, do roast a lot of my veggies add any juices from them and use at end of cooking time. The occasional pork roast to shred and then offer different sauces and an array of side dishes so everyone picks their own sauce and dishes. Love crockpot usage! Off to make that lentil soup looks so so yummy!!
    Reply to this comment

  31. Emily R.

    My favorite crock pot dish is my husband's beef stew. It's pretty basic - stew meat, carrots, potatoes, celery, spices, chicken stock, etc. - but I love that about it, too. We serve it with fresh biscuits or bread and it's divine.
    Reply to this comment

  36. Sarah

    One of my favorite slow cooker soups is chicken tortilla soup. Just add a few chicken breasts, two cans of tomatoes with chilies, 4 cups of chicken broth and spices-->cumin, chili powder, paprika, and pepper. It is so good. If I have extra time I'll add in an onion, mushrooms, and perhaps a zucchini or two :) If you can eat beans Emily's 4 bean chili from Daily Garnish is amazing in the slow cooker! Just put it in and leave it on low all day. http://www.dailygarnish.com/recipes?recipe_id=6033109
    Reply to this comment

  37. jo

    Cooked apples. OMG they are so good. Chop apples, sprinkle with cinnamon and set on low. Near the end you can sprinkle toffee chips on top. Serve with homemade ice cream---even in the winter!!! OH yea YUM
    Reply to this comment

  39. Jenny C.

    I love my crockpot and it would be difficult to chose just one favorite recipe. My crockpot is on-duty several days per week roasting chickens, making bone broth, in addition to creating wonderful soups and other recipes for my family. My crockpot is actually getting a bit old, so I would love to win a new one!
    Reply to this comment

  42. Karen

    I can't wait to make this soup in my "new" crock pot :o), I believe! My favorite food to make in the crock pot is shredded beef for tacos. A chuck roast, seasoned with salt and pepper then brown on all sides and put in the crock pot with beef broth, an onion, garlic, cumin, coriander, cayenne pepper and a bay leaf. Cook all day. The family loves it!
    Reply to this comment

  45. Jenny Daugherty

    I absolutely love using my slow cooker and it doesn't have to be winter :-) here are a few of my favorites that I have done a few times. I do make some adjustments as I don't use traditional sugars, I use organic coconut palm sugar and evaporated cane juice while still sugars they aren't as refined and chemically changed. http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/ http://mmmisformommy.com/2011/09/easy-barbecued-ribs.html http://www.williams-sonoma.com/recipe/pomegranate-merlot-lamb-shanks.html
    Reply to this comment

  51. Jennifer

    I haven't experimented very much with a crockpot. The one thing that I do successfully is a pot roast and vegies. It is nice to come home to dinner smelling so good and being ready to eat! I would really love to try perpetual broth though.
    Reply to this comment

  53. Cheryl Beckerman

    Hi Carrie- Thank you for the many recipes, advice and inspiration! I would love a crock pot. One of my new favorite recipes is the Lisa Leake 100 days of Real Food baked beans and also the Crock Pot Chicken is super easy.
    Reply to this comment

  54. Autumn

    This soup looks delicious! I have worn my slow cooker insert right out from so much use, desperately need a new one! I use it for everything I can, homemade broths, taco meat, beef stroganoff, thai curries...
    Reply to this comment

  56. Autumn

    Oh forgot the links, here are a few family favorites... http://www.melskitchencafe.com/2008/04/the-ultimate-beef-stroganoff.html http://www.canyoustayfordinner.com/2011/03/08/slow-cooker-mexican-pulled-pork-tacos/ http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/
    Reply to this comment

  59. Carol L

    I love to make any meats along with any vegetables in my crock pot! Soups, stews, or just meats on their own - I love my crock pot! Pulled pork is probably my familiy's favorite :) Thanks for this great soup recipe - I can't wait to try it!
    Reply to this comment

  62. Ruth

    We enjoyed this recipe recently (our family is eating GAPS food): http://passionatepennypincher.com/2013/11/white-chicken-or-turkey-slow-cooker-chili/ Most of what we make is without a recipe, so I can't link to most of them!
    Reply to this comment

  64. Karin C.

    Taco chicken bowls has become one of our new favorites. I left out the corn and actually forgot to add the seasonings, the beans, chicken and salsa made it very flavorful still. Some people embellished it with more veges (like a salad), in a tortilla or over rice. Super easy and yummy! http://www.budgetbytes.com/2011/07/taco-chicken-bowls/
    Reply to this comment

  71. Tessa Mitchell

    I don't have any links to recipes, but I use my slow cooker to make steel cut oats for breakfast all the time, sometimes with apples and cinnamon. I use it to cook a pot of beans. Way easier than the stovetop and they always have great texture. I also love how easy it is to throw together an impromptu soup or stewby throwing in any meat or veggies I have available. This looks like an amazing slow cooker!
    Reply to this comment

  74. Stef D

    My husband used to be in charge of picking up a honey baked ham for our holiday events. Until I found a recipe for making a delicious and easy spiral cut ham in the crockpot. (I found this recipe on a different blog so I'm hesitant to give her credit here.) But this recipe has saved us tons of money, time and from missing out on great ham. Of course, I have lots of favorite slow-cooked favorites, but for the holidays, this is the one I think of.
    Reply to this comment

  75. Stef D

    My husband used to be in charge of picking up a honey baked ham for our holiday events. Until I found a recipe for making a delicious and easy spiral cut ham in the crockpot. (I found this recipe on a different blog so I'm hesitant to give her credit here.) But this recipe has saved us tons of money, time and from missing out on great ham. Of course, we have lots of slow-cooked favorites, but for the holidays, this is the one I think of.
    Reply to this comment

  93. Jane P

    I love making pork loin in the crock pot. I mix up 1/3 cup low sodium cup soy sauce, 1 tsp ground ginger, 1 tsp dry mustard, 2 cloves minced garlic, 1 Tbsp molasses & pour on a 1lb pork loin. Cook on low. I usually make a lot of sauce & cook a larger pork loin, as it makes great leftovers for sandwiches or an Asian flavored meal. The sauce is good on rice. I've even put this on a frozen pork loin & let it cook on low all day. Yummy!
    Reply to this comment

  98. Christine G

    I love using my crockpot! One of my favorite meals to make (which make enough for dinner, lunch the next day, and then tons more for the freezer for lazy days!) is this crockpot pulled pork from Civilized Caveman Creations! http://civilizedcavemancooking.com/crockpot/sweet-crockpot-pulled-pork/
    Reply to this comment

  99. Angie

    My favorite crockpot recipe is chili. Sometimes I follow a recipe, but most times I don't. Makes each batch uniquely delicious! Other top items I like to use a crockpot for are whole chickens, pot roast, and apple butter. So yummy!!!
    Reply to this comment

  108. Valerie

    My favorite crock pot recipe (and a family favorite, as well) is short ribs in Cabernet sauce. It's not a traditional "set it and forget it" meal, as you need to sear the meat first but the extra steps in the beginning make it totally worth it!
    Reply to this comment

  109. Av

    I love the Crockpot 365 for inspiration. She is SO creative. The recipes are Easy to modify or substitute to fit my needs. http://crockpot365.blogspot.com/2008/06/crockpot-broccoli-and-three-cheese-soup.html?m=1
    Reply to this comment

  111. Laura Moeller

    My favorite crockpot recipe, hands down, is roasting a whole chicken, with veggies, and then making 'gravy' with the stuff left in the pot. LOVE LOVE LOVE. When not doing that, best believe I'm making bone broth. It keeps me warm and happy on cold Alaska nights!
    Reply to this comment

  122. Nicole

    I make slow cooker vegetarian chili using the packaged dry bean mix that has 4-5 types of beans, onions and soy based products such as Boca burger crumble and faux italian sausage. After you have soaked the beans over night, rinsed them, place them in the cooker with some additional water and diced onions. Let them cook on high for about 6 hours. Add additional water as needed and stir occasionally . Once the beans are almost done, add a can (or two) of diced tomatoes, a can of tomato sauce, spices of your choice, and your faux meat (burger crumble and sausage-diced). Cook until tender. Remember that the additions will raise the level of the chili in the pot, so make sure as it cooks that it does not boil over.
    Reply to this comment

  129. Kim C

    Baked beans in the crockpot is the best and this recipe http://www.howsweeteats.com/2012/05/crockpot-bacon-bourbon-baked-beans/ from Jessica at How Sweet It Is is my Absolute Favorite crockpot recipe.
    Reply to this comment

  133. Lanne

    We have a large family and often have visitors. We use a crockpot regularly for meals, salve, yogurt, and more. I like to put in a home grown chicken with home grown onions and garlic, a little Celtic sea salt and have melt in your mouth chicken for dinner. Thanks for this offer. Someone is going to receive a great blessing :-)
    Reply to this comment

  137. Kimberly

    I would LOVE to win this! I currently don't have a slow cooker and it would make my life so much easier. There are so many meals that could be made in it and could save me work and time. I mainly cook from scratch and having several autoimmune conditions to contend with makes it difficult to say the least.
    Reply to this comment

  141. Beth F

    I love making lentils in my crock pot! Thank you for this blog - I need all the ideas I can gather when it comes to healthy cooking for my family. I just have to keep reminding myself that transforming one's diet is a process!
    Reply to this comment

  146. Diane

    I am making this on New Year's Day, because it is a tradition to eat lentils on this day! The kitchen smells wonderfully, and the soup tastes divine. I have changed it up a bit: I used parsnips instead of carrots (out of carrots, can you believe it?!), and I used a grass-fed smoked pork shank from Asgaard Farms for the meat. I also used baby spinach--lots of it!--- in place of the chard. Wow.
    Reply to this comment

  148. Megan

    I have a bag of organic sprouted lentils (a combo of green, black and brown). Since they are already sprouted, I wouldn't need to soak them overnight, correct? Would I just use 2 cups of the sprouted lentils for the soup or would I need to use 4 cups? Thanks!
    Reply to this comment

  149. Karen

    Hi Carrie, when you soak lentils do you add any acid to the water? is the juice from my sauerkraut considered an acid? I want to prepare the lentils so I can make this recipe for the day after Thanksgiving. I will make broth from my BBQ Turkey on Thanksgiving day. It will add a smokey flavor to the soup, yum :o)
    Reply to this comment

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