Lentil Soup

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.

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