"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lentil Beef Soup Recipe

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This recipe for Lentil Beef Soup, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Ising
Added: Monday, November 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs beef roast cut into 1/2" cubes
1 marrow bone (have butcher cut lengthwise and in half
1 medium onion, chopped
1 stalk of celery chopped fine
1 garlic clove, minced
2 tbsp olive oil
1 cup spicy V-8
6 cups of water
1 can (28 oz.) diced tomatoes
3/4 c dry lentils, rinsed
3/4 c pearl barley
2 Tbsp chicken bouillon granules
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper

Directions:
Directions:
Using a 12 " skillet sauté the celery, onion and garlic in olive oil until tender.
Move sauteed veggies to a stock pot & add the beef, bones, V-8, water, tomatoes (undrained), bouillon, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove bones and any marrow left in the bones. Mash the marrow and put it back into the soup.
Add lentils and barley & bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours or until lentils and barley are tender.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes of prep time

 

 

 

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