It’s a perfect night for “Lentil and Barley Soup”

Lentil and Barley Soup YUMMMMMMY!

Tonight seemed like the perfect chilly night for soup! I have been making quit a bit of soup lately. I love soup, and so does my family. That being said, it has been requested that I do NOT make any more BEAN soup! I have agreed to this specifically because I don’t think I can handle the fallout that happens in the subsequent hours after we have all eaten that many beans….because I always make my soups super thick! HOWEVER, I did hear just yesterday that although beans can gift the digester musically they do not have the aroma therapy that other things such as eggs, broccoli and cabbage have. I myself do not mind the aroma of my own fluffs (because I am such a delicate flower) mine just are not offensive…..

For those of you who want a quick and easy meal in about an hour here is the recipe.

Lentil and Barley soup

Carrots – a handful

Celery – a handful

1 Onion

1 large garlic clove minced

4 Tbls butter or olive oil or a mixture

4 Tbls flour (equal parts butter/olive oil and flour) to make a kind of roux.

1 cup of red lentils (because they are prettier than the brown)

1/2 cup brown lentils

1 1/2 cup pearl barley

28oz canned tomatoes (I used my own)

10 cups of beef broth

1/2 tsp Oregano

1 tsp salt

1/4 tsp pepper

laughing cow (35 calories) swiss cheese wedges for garnish (optional)

Saute veggies with the garlic until tender in olive oil and butter and then add the flour to create a thick roux then quickly add the broth, tomatoes, and other stuff, and simmer for about an hour.   After it has cooked down a bit you can add more water if needed,  I did.  Garnish with parsley and a wedge of swiss cheese (laughing cow)  ENJOY!

I will let you know if we have music tonight! Because I KNOW you all want to know right?

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