Simple Winter Soup

Mmm, I love this.

It takes me back to the days of my youth, spent at my grandparent’s farm.

I’ve left out the quantities because it depends on what I have around the house; this is perfect for using up older veggies.

You can also add spinach, kale, mushrooms, broccoli or even tomato and it works wonderfully.

It doesn’t require stock because you are making stock!

INGREDIENTS

1/2 cup red lentils
1/2 cup barley
chopped celery
chopped parsnip
chopped pumpkin
chopped carrots (2)
1/2 chopped potato (no more)
1/2 chopped onion
Enough water to cover the veggies
2-3 teaspoons salt

INSTRUCTIONS

Put barley and red lentils into large pot. Add onion, then the rest of the vegetables. Never add more than 1/2 a potato. Fill with enough water to cover the vegetables and salt generously. I tend to cook this with 1 & 1/2 teaspoons of salt, then add more to taste at the end. Boil for about 30 to 45 minutes or until vegetables are cooked. Serve with a chunk of bread, salt and pepper.

Advertisements
Previous Post
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: