LENTIL BEAN SOUP

1 pound sausage
1 large onion, chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
10 cups water
4 bouillon cubes
2 16 oz cans diced tomatoes
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon parsley
1 tablespoon Italian seasoning (If you don’t have it use a combination of basil, thyme and oregano)
2 teaspoons salt, or to taste
1/2 teaspoon black pepper

Sauté the sausage with the onion, until sausage is no longer pink, add the garlic and continue to cook for 1 minute. Drain the fat and place in a large Crock Pot. Add the rest of the ingredients and cook on low for 3 1/2- 4 hrs. Check the beans an hour before serving to see if they are almost tender, if they are not raise heat to high for the last hour. 15 minutes before serving combine 2 cups of milk with 4 T. cornstarch. Stir until cornstarch is dissolved. Add to the Crock Pot along with 4 oz. of cream cheese. Let simmer. Serve with parmesan cheese.

***Before serving I will taste the soup and add more seasoning if needed.

Source:  Wendy