1/2 cup of barley
3/4 cup of lentils
6-8 cups of beef broth
1 bay leaf
2 cups of cubed beef
1 cup of chopped onion
1 cup of chopped celery
2 chopped garlic cloves
2 cups of canned chopped tomatoes
2 beef bouillon cubes
1 tsp. of Worcestershire sauce
1/4 tsp. of pepper
1 tsp. of salt
1/2 tsp. of thyme
1/2 cup cubed chopped carrots
1/2 cup of frozen peas
1/2 cup of frozen corn
Combine barley, lentils, and bay leaf in a sauce pan
Add water to cover and boil for 30 minutes
Remove from heat and let soak for 1 hour
Saute onions, celery, and crushed garlic
Add rest of ingredients
Simmer until lentils, barley and vegetables are tender
If you would like dumplings in this soup, go to main dishes (Chicken stew with dumplings) for the recipe.
When I add dumplings to soup, I make into 1 inch balls.
You can substitute the beef and beef broth with chicken and chicken broth.
There is nothing like hot hearty soup on a cold day.