Provided below is one of my standard soups. I made a big pot of it this past Sunday. You can vary the vegetables based on what you have in the fridge or freezer. With having a garden and of course growing zucchini, I shred garden zucchini each year and freeze it in two cup portions. I tend to add shredded zucchini to many soup recipes.
LENTIL, VEGETABLE AND BARLEY SOUP
INGREDIENTS:
1 large onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
1 cup lentils
1/3 cup pearl barley
2 stalks of celery, chopped
3 carrots, chopped
3 small potatoes, chopped
5 to 6 frozen or fresh tomatoes, if fresh chop them up
2 cups of zucchini, shredded or chopped
10 cups of water
4 tsp chicken bouillon
1 bay leaf
1 tsp dried basil or dill
salt and pepper to taste
1 to 2 tbsp lemon juice
DIRECTIONS:
Heat oil in a large pot and sauté onions, celery and garlic until golden brown. Add carrots and potatoes and sauté for a few more minutes. Add a little bit of water if vegetables are starting to stick. Add all of the remaining ingredients except the lemon juice. Bring to a boil and reduce to a simmer for an hour. Stir occasionally. Add lemon juice and discard bay leaf.
Adapted from “Meal Lean i Yumm” by Noreen Gilletz
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