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Stockpot Soup with Chicken and Sausage

Ingredients Required:

1 Spanish Onion.(s)



1kg Chantaney Carrots (s)



1 new season potatoes 7.5kg sack(s)



2kg Leeks.(s)



1 Bay Leaf (60G Pack)(s)



Olive Oil
Tomato Puree
Red Lintels

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


  1. 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.
  2. Add the remaining engredients, except the seasoning and frankfurters, and bring to the boil.  Transfer to the slow cooker.
  3. 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.