* Exported from MasterCook * Family Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Onion -- chopped 2 Carrots -- cut into 1/2" dice 1 small Rutabaga -- cut into 1/2" dice 1/2 Green pepper -- seeded and thinly sliced 3 tablespoons Oil 1 tablespoon Tomato paste 1 quart Beef broth 1/4 cup Lentils Salt and pepper 6 ounces Bulk sausage 1/2 cup Soft white bread crumbs 1/2 teaspoon Fresh rosemary -- chopped 1 teaspoon Dried rosemary 1 Tart apple 1 large Potato -- cut into 1/2" dice Chives; chopped -- to garnish Heat the oil in a large flameproof casserole. Add the onion, carrots, rutabaga and green pepper and saute' gently for 3 minutes until the vegetables are softened. Stir in the tomato paste, broth and lentils, and season with pepper. Bring to a boil, then reduce the heat, cover the casserole and simmer for 20 minutes until the vegetables are just tender. Meanwhile, put the sausage, white bead crumbs and rosemary, into a bowl. Mix thoroughly with your hands, then shape into 12 small balls. Pare and core the apples , then cut into 1/2-inch dice. Add to the soup with the potato and meatballs and simmer for a further 25 minutes, until all the vegetables are tender. Taste and add salt and more pepper, if necessary, then serve hot, sprinkled with chive. 380 calories per serving. Variation: Replace the sausage with dice skinned garlic sausage or salami and stir the pieces into soup 10 minutes before end of the cooking time. Pearl barley can be used instead of the lentils, but do allow an extra 20 minutes fo r the cooking before adding the sausage balls. Brown the sausage in a little oil before adding. - - - - - - - - - - - - - - - - - -