I don't have children, so my recipes are small. But this is my most recent favorite. I make it on a hot plate in my room so I would think anyone could make it on a stove with no problems. It's perfect on a cold day. It's also a scaled down (way scaled down) version from my childhood, so it's technically QF and belongs on this blog. (smile)
Ruth's Soup
2 cans of beef broth
1/4 cup barley
1/4 cup lentils
1-2 chopped carrots
1-2 stalks of chopped celery
1/2 onion
If you have garlic, toss that in to suit your taste.
1 potato, chopped
I season the pot with a little oil and cook down the onion and garlic. Add your broth and bring to a boil. Add the lentils and barley, cook for fifteen minutes or so. Add potato and cook for five minutes. Add the veggies and cook until tender. I don't know if it comes in under $2, but it's tasty and filling.
Sounds like soup I make for my mother. It is good! I love lentils and barley so it's a winner for me as well.
ReplyDeleteMy mom makes something similar but she starts w/ a slice (or partial slice) of bacon. It adds flavor. Sometimes we add a can of black beans. You can also stir in some taco seasoning mix and top w/ shredded cheese.
ReplyDeleteThis reminds me of what I do at the end of each summer when the garden is petering out and there isn't enough of any one vegetable to make up a dish on its own. I throw in potatoes, corn, carrots, onion, peas, collard, whatever happens to be left over into beef broth. I like adding pasta in the place of barley.
ReplyDeleteSounds good...I have a Slow Cooker soup that is easy to make, and makes a ton of soup without the use of a stove.
ReplyDeleteTry a slow cooker vegetable soup, very filling and yummy. Slice and dice all of the veggies you like, add canned (2) dice tomatos, and (1) vegetable stock add one cup of water and (you can swap it for beef or chicken)Add seaonings. Add the grains you chose and let the slow cooker do it's job. you can portion it out easliy and reheat the soup in a microwave. (it is from Wright Watchers but who cares it is really filling and you can play around with it). I have added Chicken and a can of cannellini beans, at different times, using beef and chicken stock will bulk it up.
Sounds delicious- I'm a big soup fan, though unfortunately DH is not. :( Thanks for sharing!
ReplyDeleteThe Girl in the Pink Dress
Yum! I will share this with my daughter at college.
ReplyDeleteI love a good lentil soup. Thank you for sharing.
ReplyDeleteAND yours has the bonus of being healthy -- plenty of fiber and vegetables! Plus it's a basic soup so you can play around with spices and seasonings.
ReplyDeleteIf you have a bulk or wholesale section at your grocery store, you could get the lentils and barley for pretty darn cheap. (I buy my spices and oatbran at the local co-op.) So you might squeak in at $2.
-- tatortotcassie
I get my lentils at the store, but the barley is sometimes at the farmer's market nearby. They are very cheap (which is why I don't understand how Emily can avoid them in her quest to live cheap). I practically live off them.
ReplyDeleteWhat? You don't sprout those lentils first? Leave it sitting on your dresser for a day or two?? CLearly you aren't reading Emily's helpful hints!! lol......sounds really good! I make a similar soup with V8 and top with Parmesean.
ReplyDeleteHopewell, I am with you. What is with the sprouting stuff? Just cook it and eat it. This soup is very good for children (& adults, lol) in so many ways and yet is inexpensive.
ReplyDeleteKeep up the good work, Ruth!
I'm commenting a little late on this, but that sounds like what I lived on in college when I had little cash. I'd have oatmeal for breakfast, a can of plain tuna and an apple for lunch and lentil soup for dinner. Kinda boring, but it's healthy, and it's better than eating cheap junk food.
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