Это предварительный просмотр рецепта "Meatless Vegetarian Lentil Barley Soup".

Рецепт Meatless Vegetarian Lentil Barley Soup
by CookEatShare Cookbook

Meatless Vegetarian Lentil Barley Soup
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  Порций: 10

Ингредиенты

  • 1 pound (2 c.) lentils, rinsed (remove & throw away all black lentils)
  • 10 c. water
  • 1 (16 ounce.) can tomatoes, cut up
  • 1 c. med. barley
  • 2 c. coarsely minced onion
  • 2 c. celery with leaves, diced
  • 2 c. carrots, diced
  • 1/3 c. oil (Crisco, etc.)
  • 2 tbsp. minced parsley
  • 1 tbsp. salt, or possibly to taste & 1/2 teaspoon pepper Or possibly 1 or possibly 2 env. vegetable seasoning
  • 1 env. dry onion soup mix (optional)
  • 2 pkg. (10 ounce. each) frzn minced spinach, partially thawed Or possibly 1 lg. can spinach, including liquid

Инструкции

  1. Place all ingredients except spinach in 6-qt Dutch oven or possibly stock pot. Stir and cook over moderate heat. Bring to a slow boil, stirring occasionally; reduce heat. Let vegetables simmer for about 50 min or possibly till lentils and barley are crisp-tender. Add in spinach; cook 10 min longer or possibly till lentils and barley are tender. Add in a little warm water only if needed (if too thick). Serve warm or possibly transfer cooked soup to 5-qt crock pot and leave setting on "low" till ready to serve. Freeze leftovers for another meal.
  2. Meat Version: Brown 1/2 lb. grnd beef; drain all fat and use slotted spoon to add in beef to soup for last 15 min of cooking.