Hearty Lentil and Sausage Soup

Ingredients

• 1/2 pound bulk pork sausage
• 8 cups water
• 2 (14.5 ounce) cans chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) package dry lentils, rinsed
• 1 large onion, chopped
• 1 stalk celery, finely chopped
• 1 cup shredded carrot
• 1 tablespoon chopped garlic
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1 pinch dried rosemary
• Salt to taste
• 1 1/2 cups diced cabbage

Directions

Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.

Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.

Cook on Low until lentils are tender, about 4 hours.

Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.