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Celebrate National Soup Month with these two delicious recipes – one meaty and one meatless – from our very own Diamond Jubilee Cookbook.
2 Hearty Soup Recipes: Meaty and Meatless
Celebrate National Soup Month with these two delicious recipes – one meaty and one meatless – from our very own Diamond Jubilee Cookbook.
- Author
- Lehman's
Ingredients
- 3 c. canned beef
- 3 c. beef broth
- 3/4 c. chopped carrots
- 1/2 c. chopped celery
- 1/4 c. chopped onion
- 1/2 c. peas, corn and/or beans – whatever is leftover in the fridge!
- 1/2 c. barley
- 1/8 tsp. pepper
- Salt to taste
- 2 carrots
- 1 green pepper or hot pepper
- 1 onion
- 2 tomatoes or 1 pt. canned
- 5–8 cloves garlic, peeled and left whole
- 1 1/2 c. orange lentils
- 5–6 c. water
- 1 vegetable bouillon cube
- 2 tsp. cumin
- 1 1/2 tsp. salt
- 1/4–1 1/2 tsp. cayenne pepper (to taste)
Directions
- Add all ingredients to a soup pot and simmer for 1 hour. Season to taste. (Recipe may be doubled or tripled and freezes well.)
- Chop first four vegetables in large chunks. Put in a large soup pot with the next four ingredients.
- Cover and boil 20-30 minutes, without stirring. Cool slightly and puree.
- Return to pot and add the spices. Simmer 10 minutes, stirring occasionally, to blend flavors.
- In a separate pan, fry one-half onion, chopped, in 1 T. oil, until toasty brown. Float onions on top of soup. Serve with lemon wedges to bring out flavor.
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