Saturday, January 23, 2010

Lentil Soup with Beef and Barley

1/2 lb ground beef
1 c lentils, washed
1/4 c pearl barley or rice
6 c water or vegetable stock
2 c beef broth
1 large onion, chopped
1 large carrot, diced
1 large celery stalk, diced
large pinch of thyme and basil
salt and pepper to taste

In a heavy pot brown beef, drain off fat.  Add lentils, barley, water or stoch and beef broth.  Bring to a boil, reduce heat and simmer, covered till lentils and barley are nearly tender (about 30 minutes).  Add remaining ingredients and simmer about 1 1/2 hours.  Add extra liquid to give thickness desired.  Salt and pepper to taste.

Serves 12 (maybe, it's good!)

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