(Juli B.)
¾ cup onion, chopped
¾ celery, chopped
1 clove garlic, minced
1/3 cup butter
6 cups water
28 ounce can tomatoes, cut up
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
6 vegetarian bouillon cubes (optional)
½ teaspoon dried rosemary, crushed
½ teaspoon oregano
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup Swiss cheese, shredded
In a 4-quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.
Note: I altered this soup by adding a cut up seasoned (Emeril’s) pork chop (no bone). I used rice in place of barley and dehydrated onions (because I had no onions). I added one chopped up red bell pepper. I also used chicken broth instead of water.
