 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite. Ingredients:
2 celery ribs, thinly sliced |
1 medium onion, chopped |
1 garlic clove, minced |
2 tablespoons butter |
6 cups water |
1 can (28 ounces) diced tomatoes, undrained |
3/4 cup dried lentils, rinsed |
3/4 cup medium pearl barley |
2 tablespoons chicken bouillon granules |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1 cup thinly sliced carrots |
1 cup (4 ounces) shredded swiss cheese, optional |
Directions:
1. In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender.
2. Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired. Yield: 8-10 servings (about 2-1/2 quarts).
|
|