Lentil Barley Soup: Creamy, Hearty, Easy
Learn how to make hearty lentil barley soup with or without meat. Get the easy steps to make creamy lentil barley soup with beef and vegetarian options.
Equipment
- 1 6-quart stock pot
- 1 Wooden spoon for stirring
- Measuring cups and spoons
- 1 Large ladle for serving soup
Ingredients
- 1 pound ground beef
- 3 tablespoons dried minced onion
- 1 tablespoon dried celery flakes
- 4 teaspoons instant beef bouillon or 4 beef bouillon cubes more or less to taste
- 1 teaspoon dried basil
- ½ cup dried lentils
- ½ cup barley
- ½ cup rice
- ½ cup dried split peas
- 10 cups water
- 1 15 ounce can tomato sauce
- salt and pepper to taste
- shredded cheese optional
Instructions
- Brown the ground beef in the stock pot. Drain off excess fat.
- Add the rest of the ingredients except for the tomato sauce.
- Bring to a boil and let simmer for 45 minutes.
- Add the tomato sauce, salt and pepper to taste, heat through, and serve.