SOUP RECIPE - 733
BARLEY
&
LENTIL
SOUP
3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oilpacked sundried tomatoes, drained & chopped
2 tsp. drained basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt & freshly ground black pepper
1/4 c. fresh parsley, chopped
(optional)
Heat oil in heavy 4 quart saucepan over mediumhigh heat.
Add onions and garlic and saute until onions are translucent, about 10 minutes.
Add next 6 ingredients.
Cook until bell pepper just softens, stirring occasionally, 6 minutes.
Mix in 5 cans broth, tomato paste and tomatoes.
Bring mixture to
boil.
Stir in barley and lentils.
Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
Thin soup to desired consistency with remaining broth.
Season with salt and pepper.
Ladle into soup bowls and garnish with parsley, if desired.
8 servings.
SOUP RECIPE - 734
POTATO
LEEK
SOUP
3 c. leeks & onions
3 tbsp. butter
3 tbsp. flour
4 c. hot water
4 c. potatoes, cubed
1 tbsp. salt
Milk, as desired
Chop leeks and onions together.
Cook with butter in large pot.
Do not brown onions.
This takes 5 to 6 minutes.
Add flour and stir 2 minutes. Gradually add water.
Add salt and potatoes.
Add the greens from leeks.
Partially cover and simmer for 30 to 40 minutes.
Add milk as desired.
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