Stockpot Soup with Chicken and Sausage
|1 Spanish Onion.(s)||
|1kg Chantaney Carrots (s)||
|1 new season potatoes 7.5kg sack(s)||
|1 Bay Leaf (60G Pack)(s)||
This is a versatile recipe - use vegetables according to season aand in place of frankfurters. Use smoked sausages or your favourite butcher's, cooked and sliced.
1 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large potato, finely chopped
2 leeks, thinly sliced
2 boneless chicken thighs, skin removed, trimmed and cut into small pieces
2 tbsp red lentils
2 tbsp tomato puree
1 litre (1 3/4 pints) beef stock
1 tsp dreid oregano
salt and freshly milled black pepper
4 frankfurters sausages, cut into chunks
- Heat the oil in a large saucepan and add the onion, carrots, potato and leeks. Cook, stirring ocassionally, until just beginning to turn golden brown.
- Add the remaining engredients, except the seasoning and frankfurters, and bring to the boil. Transfer to the slow cooker.
- Put the lid on and cook on LOW for 8-10 hrs, removing the bay leaf and adding the frankfurters for the final 30 mins.