Winter Soup
Barley and Lentil Soup with Winter Greens
Makes a hearty pot of soup that serves about 8 with leftovers
2 tablespoons olive oil
4 large onions, peeled and chopped
10 large carrots, peeled and chopped
6 large garlic cloves, peeled and minced
5 teapoons ground cumin
20 cups (or more) low-salt vegetable broth
1 1/3 cups pearl barley
1 28 ounce can plum tomatoes in juice
1 1/3 cups dried lentils
4 large bunches coarsely chopped Swiss chard, kale, collards or other
winter greens
4 tablespoons chopped fresh dill
2 teaspoons salt
1 teaspoon pepper
1. Heat oil in heavy large soup pot over medium-high heat.
2. Add onions and carrots; sauté until onions are golden brown, about 10 minutes.
3. Add garlic and stir for 1 minute.
4. Mix in cumin; stir for 30 seconds.
5. Add 20 cups broth and barley, and bring to a boil.
6. Reduce heat; partially cover and simmer for 25 minutes.
7. Stir in tomatoes with juice and lentils, cover and simmer until barley and lentils are tender, which should be about 30 minutes.
8. Add chard and other winter greens to soup; cover and simmer until chard is tender, for about 5 minutes.
9. Stir in dill.
10. Season soup with salt and pepper.
11. Thin with more broth if desired.
