Spinach And Sausage Lentil Soup

1. 1

   In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.

2. 2

   Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.

3. 3

   Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.

4. 4

   Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

* Per serving · 4 servings · Values may vary.

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