I made this today to have a warm and healthy soup for lunch this week, but it smells so good, my family might vote to eat it for dinner! What you'll need:Start by sautéing about 4 stalks of celery and half a big yellow onion in some olive oil. Once it starts to sweat ,add in about 1 Tbs of garlic. Once the onion and celery are soft and brown bits start to form on the bottom of the pan, deglaze with a cup or so of white wine. Be sure to scrape all those brown bits of flavor off to let them melt into the wine. After it bubbles for a while, add in the chopped carrots and bay leaves. Stir in 4-5 cups of water, a can of crushed tomatoes and a can of chick peas, including the the liquid. Once the broth temp comes up, add in a scoop of chicken base and 1 cup of lentils. Dice 3-4 red potatoes and toss those in too. and a palmful of Italian seasoning. Let it bubble on low for an hour or so until the lentils and veggies are all cooked through. Then use an immersion blend to blend up some of the soup which will give it a creamy consistency. I like to keep some chunks in there. Once you have the texture you want, add in 1/2c barley. Mine was pretty thick and I decided to add in another cup of water so the barley would have some liquid to take in. Just do what you think is best. When in doubt add in a little water. Keep stirring every few minutes and scrape the bottom so nothing sticks and burns. Let it cook, continuing to stir and scrape the bottom of the pot, for about an hour so the barley can cook. Once the barley is soft, chop up 2-3 cups of spinach and stir that in. Serve up and enjoy!! Serve with a small dollop of sour cream if you like!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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