Texans are serious about their food. And hey, we appreciate that because we get to benefit from their bold, spicy, hearty cuisine. It’s pretty risky to proclaim this Texas’ Best Soup, given there’s so much deliciousness that comes from that great state, but we’re pretty confident that it’s true. With emphasis on the hearty, you won’t ever go hungry after a big bowl of this juicy chicken-sausage-and-veggie-filled stew. It’s thick, it’s filling, it’s Texas. Dump it in your slow cooker and go. Texas’ Best Soup is bigger and better than ever!
Ingredients
- 2 cups dried French lentils
- 1 (12-ounce) package andouille-style chicken sausage, cooked and cut into 1-inch-wide pieces
- 3 cups kale leaves, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Step 1 –In a 6-quart slow cooker, add all the ingredients and stir to combine.
Step 2 –Cover the slow cooker and cook the soup on low heat until the lentils are tender, about 8 hours.
Step 3 –Serve.
