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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Healthy, yes, but tasty too! A crowd pleaser that is easy to make, enjoy this hearty soup with a warm slice of bread. Can be made vegetarian by substituting the chicken boullion for vegetable! Ingredients:
2/3 cup medium barley |
2/3 cup brown lentils |
1 cup sliced carrot |
1/2 cup finely sliced celery |
3/4-1 cup chopped onion |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon basil |
4 cups chicken bouillon |
2 cups hot water |
Directions:
1. Cook 2/3 cups barley in 3 cups boiling water about 20 minutes, drain and set aside. (skip this step if using quick cooking barley).
2. Cook 2/3 cups lentils in 3 cups water about 5 minutes, drain and add to barley.
3. Add 4 cups chicken boullion and 2 cups hot water to large pot. Set to medium heat.
4. Add in carrots, celery, and onion. Then add in the barley and lentils.
5. Add the garlic powder, salt, and basil. Simmer over medium heat for about 20 minutes, stirring occasionally.
6. Serve hot with a slice of bread.
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