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Serves 8 |
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1 large sweet onion 6 stalks celery 2 tsp minced garlic 1 Tbsp Provence or Italian Herb mix ¼ cup olive oil |
Chop the onion and celery into ½” bits. Add to a large pot with the herbs and oil. Sauté over medium heat for 3 minutes. |
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2 cans (14 oz) Swansons chicken broth or vegetable broth 2 cans (12 oz) V-8 juice 2 cups chopped carrots 4 medium potatoes ½ cup dry lentils 1 tsp salt ¼ tsp pepper Any fresh or frozen veggies such as chopped green beans, broccoli, corn, peas, edamamme, asparagus, sweet potatoes
Cook separately one cup of pearl barley and three cups of water in a small pot. Bring to a boil, turn down to low and cook uncovered for 30-40 minutes until tender. Add to the soup just before serving. |
Peel and chop the carrots and potatoes. Add everything. Bring to a boil on med-high heat. Turn down to low heat, cover and simmer for 20-30 minutes just until the potatoes & veggies are tender. Don’t overcook.
Serve the soup as is, or over noodles or pasta. Don’t add pasta to the pot because it does not hold up well for left-overs.
Use the left-overs to make Three Day Soup! |