| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Freezer, Soups & ste, Turkey | 4 | Servings |
INGREDIENTS
| 3/4 | c | Onion (1 medium); chopped |
| 3/4 | c | Celery (2 or 3 stalks); chopped |
| 1 | Clove garlic; minced | |
| 1/4 | c | Margarine |
| 6 | c | Water |
| 28 | oz | Canned tomatoes; cut up,not drained |
| 3/4 | c | Lentils; dry,rinsed,drained |
| 3/4 | c | Pearl barley |
| 4 | Cubes vegetarian bouillon | |
| 1/2 | ts | Rosemary; crushed |
| 1/2 | ts | Oregano; crushed |
| 1/4 | ts | Pepper |
| 1 | c | Carrots (3 medium); thinly sliced |
| 1 | c | Swiss cheese; shredded |
| 1 | pk | Kielbasa; cooked,cut up |
INSTRUCTIONS
1. In a 4 quart pot, cook onion, celery and garlic in hot margarine until tender. 2. Add undrained tomatoes, water, lentils, barley, bouillon cubes, rosemary, oregano and pepper. 3. Bring to a boil, reduce heat, cover and simmer 45 minutes. 4. Add carrots and simmer 15 minutes. 5. Ladle into soup bowls and top with cheese. NOTES : Soup is also good with chunks of cooked and drained kielbasa added at the end. Recipe by: Meredith Crosby Posted to MC-Recipe Digest V1 #1021 by njwwb <njwwb@ibm.net> on Jan 18, 1998
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