Recipe by Deb in Seattle
This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.
Top Review by Annacia
This is quick to make for a lovely homemade soup. It's thick and hearty and the ideal thing for a cold gray Fall day. I used veggie broth and red lentils. The red ones are so small that they just cooked away into the soup. I didn't have any tomato to add but to be honest I liked this so well that I don't think I'll add them next time. All around it's a winner, healthy, hearty and yummy!
- 3⁄4 cup onion, chopped
- 3⁄4 cup celery, chopped
- 1 garlic clove, minced
- 2 tablespoons butter or 2 tablespoons margarine
- 6 cups beef broth or 6 cups vegetable broth
- 1 (28 ounce) can chopped tomatoes
- 3⁄4 cup dry lentils
- 3⁄4 cup pearl barley
- 1⁄2 teaspoon rosemary, crushed
- 1⁄2 teaspoon oregano, crushed
- 1⁄4 teaspoon pepper
- 1 cup carrot, thinly sliced
- 1 cup swiss cheese, shredded (optional)
Directions See How It's Made
- In a large (4 quart) pan or dutch oven melt butter (or margarine).
- add onion, celery, and garlic.
- cook until tender.
- add all remaining ingredients except cheese.
- bring to a boil.
- reduce to simmer for 45 minutes.
- serve and top with cheese.
- For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.