Lentil Barley Vegetable Soup

I love to make a big pot of soup in the winter months and then keep reheating it for lunch during the week. It's comforting, economical, easy, and satisfying. Here's another recipe from Trainer Momma



Lentil Barley Vegetable Soup

adapted from Trainer Momma



10 c. water

5 tsp Better Than Bouillon (this stuff is the best!) or bouillon granuals

1 c. dry barley

tsp. parsley

1/2 tsp. pepper

1/2 tsp. tarragon

1 tsp. curry

1 c. lentils



Simmer covered for 1 hour.



3 large white potatoes, diced

2 large carrots, chopped

1 c. frozen corn

1 c. frozen green beans

1 c. frozen peas

1 bunch brocolli, chopped

4 stalks celery, chopped



The great thing about this recipe is it's so adaptable. Trainer Momma uses canned carrots, corn, and green beans instead of frozen. You can add whatever vegetables you like or omit ones you don't have on hand. We served it with Simple Whole Wheat Bread (recipe coming soon!) and it was a warm delicious dinner.

1 serving = 160 calories