Prep 15 mins
Cook 1 hr
Sharon White says, "I have been making this stew ever since my children were very young. It is savory and delicious, and it is quite healthy. One time, I remember having relatives over one day for supper, and I served this with crackers. Their young children wouldn't even taste it. They were used to consuming pretty, processed foods and eating at fast food restaurants. I had to make them peanut butter sandwiches instead! Sad. My own children still enjoy it very much. Fo us, it is a staple dinner that is both healthy and delicious. I hope you enjoy it as much as we do!" From 5dollardinners.com.
- 9 potatoes, peeled and cut
- 5 organic carrots, peeled and sliced
- 1⁄2 cup chopped onion
- 1 clove chopped garlic
- 3 tablespoons goya barley (from a 16 ounce bag found in the dried beans section of te store)
- 3 tablespoons dried lentils (from a 16 ounce bag)
- 1⁄4 cup dried split peas (from a 16 ounce bag)
- 2 cups Hunts tomato sauce (16 ounce)
- 0.5 (12 ounce) bag wide egg noodles
- 7 cups water
- 6 -8 tablespoons parmesan cheese (optional)
- Put all ingredients into a large soup pan.
- Cover this with 7 cups of water. Bring to a boil. Stir occasionally for 30 minutes.
- Add the tomato sauce.
- Bring back to a boil. Stir and cook for about 2 minutes.
- Next, add 1/2 bag of wide egg noodles to the pan.
- Bring back to a boil. Then cook on medium heat, stirring occasionally for 10 minutes.
- Serve toped with a little Parmesan cheese (optional).