SOUP RECIPE - 510
LENTIL
BARLEY
SOUP
1/4 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
6 c. water
3/4 c. lentils
Saute in large stewing pan margarine, celery, and onion.
Add water and lentils.
Cook 20 minutes.
Add: 1 qt. tomatoes
1/2 tsp. garlic salt
2 tsp. salt
1/4 tsp. pepper
3/4 c. barley or brown rice
1/2 tsp. rosemary
Simmer 4560 minutes.
Add 1/2 cup shredded carrots.
Cook 5 minutes more. Serves 6.
SOUP RECIPE - 511
HAMBURGER
SOUP
1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)
2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat.
Add rest of ingredients.
Simmer 1 hour until barley and vegetables are tender.
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