In a soup pot, heat the oil, add the onions, and sauté for about five minutes until shiny.
Add the rest of the vegetables, letting them sweat for about five to 10 minutes. Add the barley and lentils (if using), salt, pepper, and dill and toast for about two minutes.
Add the water. (Start with six cups, and if it gets too thick, add more. It’s always easier to add more water than be stuck with watery soup.)
Bring to a boil.
Cover and let simmer for one to one and a half hours.
Directions
About
Tips:
Make it a whole meal: add chicken on the bone, chicken cutlets, or beef stew meat to the soup.
Keep it gluten free: skip the barley. Make it super creamy by adding oatmeal.
Blend it for a cream of vegetable soup.
Add any of your favorite vegetables. Here are some delicious ideas: cauliflower, sweet potato, butternut squash, potato, mushrooms.
Description:
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
what are white carrots?
It's a carrot that is white instead of orange. However, if you only have orange carrots, you can definitely use that instead :)
This is such a perfect cozy soup for a cold winter night! I made it in the slow cooker and used 8 cups of water as per Faigy's suggestion, it came out just right.