Recipe by ElizabethKnicely
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)
Directions See How It's Made
- 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).