Barley-Lentil Soup

Name: Barley-Lentil Soup
Ingredients: 2 c. lentils, rinsed; 1 (16 oz.) can tomatoes; 1 (15 oz.) can tomato sauce; 1 c. cut up onion; 4 beef bouillon cubes; 1 Tbsp. salt; 1 c. barley; 1 c. chopped celery with leaves; 1 c. carrots, chopped; 1/3 c. oil; 1 (10 oz.) pkg. partially thawed spinach or green beans; 10 c. water

12 ingredients

4 steps

Ingredients

2 c. lentils, rinsed
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 c. cut up onion
4 beef bouillon cubes
1 Tbsp. salt
1 c. barley
1 c. chopped celery with leaves
1 c. carrots, chopped
1/3 c. oil
1 (10 oz.) pkg. partially thawed spinach or green beans
10 c. water

Directions

1

Place all ingredients in large pot, except for spinach or green beans.
2

Cook over moderate heat, stirring occasionally, for 50 minutes, or until lentils and barley are tender.
3

Add spinach or green beans; cook for another 10 minutes.
4

More water can be added if the consistency is too thick.