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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Lentil Carrot and Barley Soup Recipe

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This recipe for Lentil Carrot and Barley Soup is from Van (A.L.) Mills Legacy Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp oil or butter
1 onion diced
6 cups beef or chicken stock
2 cups tomatoes (canned sauce or juice)
1 bay leaf
1/2 cup pearl barley
1/2 cup lentils
3-4 carrots diced
1/2 cup celery
2 cups mushrooms
2 tbsp basil
Directions:
Directions:
In a large saucepan sauté onions, then add stock, tomatoes, bay leaf and barley.
Bring to boil and simmer 30 minutes.
Add lentils, carrots, celery, mushrooms and basil.
Simmer until vegetables are tender; 30-40 mins.

 

 

 

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