Barley and Lentil Soup with Swiss Chard

[Guest guest]

I've had this recipe (ripped out of a magazine) for several years, just came

across it this week. I cooked up a batch and now know why I saved it!

 

Barley and Lentil Soup with Swiss Chard

 

1 tablespoon olive oil

1 1/2 cups chopped onions

1 1/2 cups chopped peeled carrots (smaller dice, not chunks)

1 yukon gold potato peeled and diced small

2 ribs celery diced

1/2 cup diced cabbage

3 large garlic cloves, minced

2 1/2 teaspoons cumin (I didn't use)

10 cups (or more)vegetable broth

2/3 cups pearl barley (it quadruples in size so beware!)

1 14 oz can diced tomatoes in juice

2/3 cup dried lentils (I used red lentils, they disappear but give a nice

flavor)

1/2 cup cut green beans

4 cups (packed) coarsely chopped Swiss chard (about 1/2 lg bunch)(I used about a

half a bag of chopped frozen spinach instead)

 

I also added garlic powder, dried dill, and about 1/4 of a diced Delicata (I've

used the small squash I got last week - it was my first one! - in 3 different

recipes!).

 

Saute onions, carrots, potato, celery, cabbage and squash (if using) in oil,

about 10 mins. Add garlic and stir 1 minute. Add cumin stir 30 seconds (I

didn't use this). Add 10 cups broth and barley; bring to a boil. Reduce heat;

partially cover and simmer 25 mins. Stir in tomatoes with juice, green beans

and lentils; cover and simmer until barley and lentils are tender, about 30

mins.

 

Add chard to soup; cover and simmer until chard is tender, about 5 mins. Test

for seasonings (salt, pepper). Add more broth if needed.

 

I also added cider vinegar to taste instead of salt, but it's not in the

original recipe, I like the tang it contributes.

Jann

[Guest guest]

That is very similar to one in our files called Jacobs Pottage.

It is very good, too. The red swiss chard really adds more visually than taste

wise. It makes the whole dish a pretty red color.

Katie

 

, " Janet " < wrote:

>

> I've had this recipe (ripped out of a magazine) for several years, just came

across it this week. I cooked up a batch and now know why I saved it!

>

> Barley and Lentil Soup with Swiss Chard