Market Soup
By: Kitch-N-Chik
Published: Friday, February 12, 2010 - 7:35pm

Ingredients




2 tablespoons each barley and lentils
1 cup water
1 parsnip, sliced
1 carrot, sliced
1 onion, sliced
1 stalk celery, sliced
-1/2 turnip, cubed
1 garlic clove, chopped
3 mediums tomatoes, chopped (or canned in the off season)
1 pound can kidney beans, drained
teaspoon Worcestershire sauce
2 tablespoons dried oregano
2 teaspoons dried parsley
1 teaspoon onion salt
1 bay leaf
cup corn (canned works OK)
3 cups broth (as a vegetarian, I use veggie)

Preparation

1 Cook the barley and lentils in small saucepan with the 1 cup water, until the water is absorbed. Meanwhile saute the sliced veggies (in batches so they don't steam) until partially cooked. In stock pan, put all the veggies, tomatoes, beans, and spices. Add the broth and precooked barley and lentils. Simmer briefly. Freezes well.