VEGETARIAN LENTIL - BARLEY SOUP

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VEGETARIAN LENTIL - BARLEY SOUP

SOUP

 

1 lb. (2 c.) lentils, rinsed (remove & discard all black lentils)

10 c. water

1 (16 oz.) can tomatoes, cut up

1 c. med. barley

2 c. coarsely chopped onion

2 c. celery with leaves, diced

2 c. carrots, diced

1/3 c. oil

2 tbsp. chopped parsley

1 tbsp. salt, or to taste & 1/2 tsp. pepper OR 1 or 2 env. vegetable seasoning

1 env. dry onion soup mix (optional)

2 pkg. (10 oz. each) frozen chopped spinach, partially thawed OR 1 lg. can

spinach,

including liquid

 

Place all ingredients except spinach in 6-quart Dutch oven or stock pot. Stir

and

cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce

heat.

Let vegetables simmer for about 50 minutes or until lentils and barley are

crisp-tender.

Add spinach; cook 10 minutes longer or until lentils and barley are tender. Add

a

little hot water only if needed (if too thick). Serve hot or transfer cooked

soup

to 5-quart crock pot and leave setting on " low " until ready to serve. Freeze

leftovers

for another meal.

Meat Version: Brown 1/2 pound ground beef; drain all fat and use slotted spoon

to