Lentil Barley Soup
Makes 50 cups
This hearty soup is easy to assemble and cooks in a single pot. It is thick enough to be considered a stew, though you can add more water or stock if you want a thinner soup.
1 quart lentils
1/2 quart hulled or pearled barley
2 gallons water or vegetable stock
1-1/2 quarts chopped onions
3 tablespoons minced fresh garlic
1-1/2 quarts sliced carrots
1 quart sliced celery
8 potatoes, scrubbed and diced
1 tablespoon oregano
1 tablespoon ground cumin
1-1/2 teaspoons black pepper
1/2 teaspoon red pepper flakes
1-1/2 to 2 tablespoons salt
Place all the ingredients except salt into a large pot and bring to a simmer. Cover and cook, stirring occasionally, until the lentils are tender, about 1 hour. Add salt to taste.
Nutrition Information per serving:
78 calories
4 g protein
16 g carbohydrate
0 g fat
150 mg sodium
0 mg cholesterol[ Home ] [ Family Size Recipies ] [ Institutional Recipies ] [ Nutritional Facts ] [ Heroes for Health ] [ Now What Do I Eat ] [ 10 Reasons ] [ Our Food Our Planet ] [ Learning Begins ]
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