Name: Winter Beef Barley (and Whatever's In the Fridge) Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 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

Ingredients

Units Scale

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)

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Instructions

Chop first four vegetables in large chunks. Put in a large soup pot with the next four ingredients.
Cover and boil 20-30 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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