Lentil
Barley Soup over Mashed Potatoes
1 c. lentils
1 c. barley
1 14 oz. can diced tomatoes (crushed would work too)
1 c. onion, chopped
1 c. celery, sliced
2 T Soy Sauce
1/2 tsp pepper
1 tsp dill weed (or your favorite spice blend)
1 tsp garlic powder
10 c vegetable broth (I usually do just 8 cups broth, and two cups water)
Salt to taste
Place all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat to simmer. Cook 50 minutes, stirring occasionally. Add water if soup becomes too thick. Serves 10 normal eaters (or 4 if you have a Kevin eating it)
1 14 oz. can diced tomatoes (crushed would work too)
1 c. onion, chopped
1 c. celery, sliced
2 T Soy Sauce
1/2 tsp pepper
1 tsp dill weed (or your favorite spice blend)
1 tsp garlic powder
10 c vegetable broth (I usually do just 8 cups broth, and two cups water)
Salt to taste
Place all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat to simmer. Cook 50 minutes, stirring occasionally. Add water if soup becomes too thick. Serves 10 normal eaters (or 4 if you have a Kevin eating it)
To make it into a stew, mix flour and water together and add to the soup until it reaches the thickness you desire. Wonderful served as a "gravy" over mashed potatoes.
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