2 Hearty Soup Recipes: Meaty and Meatless


Celebrate National Soup Month with these two delicious recipes – one meaty and one meatless –  from our very own Diamond Jubilee Cookbook.


Winter Beef Barley (and Whatever’s In the Fridge) Soup

3 c. canned beef
3 c. beef broth
3/4 c. chopped carrots
1/2 c. chopped celery
1/4 c. chopped onion
1/2 c. peas, corn and/or beans – whatever is leftover in the fridge!
1/2 c. barley
1/8 tsp. pepper
salt to taste

Add all ingredients to a soup pot and simmer for 1 hour. Season to taste. (Recipe may be doubled or tripled and freezes well.)

Our delicious canned meats and broths make winter soups and stews come together in minutes! At Lehmans.com.
Our delicious canned meats and broths make winter soups and stews come together in minutes! At Lehmans.com.

Spicy Lentil Soup

2 carrots
1 green pepper or hot pepper
1 onion
2 tomatoes or 1 pt. canned
5-8 cloves garlic, peeled and left whole
1 1/2 c. orange lentils
5-6 c. water
1 vegetable bouillon cube
2 tsp. cumin
1 1/2 tsp. salt
1/4-1 1/2 tsp. cayenne pepper (to taste)

Chop first four vegetables in large chunks. Put in a large soup pot with the next four ingredients. Cover and boil 20-3 minutes, without stirring. Cool slightly and puree. Return to pot and add the spices. Simmer 10 minutes, stirring occasionally, to blend flavors. In a separate pan, fry one-half onion, chopped, in 1 T. oil, until toasty brown. Float onions on top of soup. Serve with lemon wedges to bring out flavor.

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