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Categories:
vegetable oil onions flour beef bouillon water Bread butter clove garlic grated cheese onion celery clove garlic margarine water tomatoes dry lentils pearl barley rosemary oregano pepper carrots Swiss cheese
Viewed: 47 - Published at: 2 years agoIngredients
- 1/3 c. vegetable oil
- 6 c. thinly sliced onions
- 3 Tbsp. flour
- 3 cans (10 oz. each) beef bouillon
- 3 cans water
- 12 slices 1-inch thick French bread
- 2 Tbsp. butter, melted
- 1 clove garlic, split
- 1 c. grated cheese (Parmesan or Romano or both)
- 3/4 c. chopped onion
- 3/4 c. chopped celery
- 1 clove garlic, minced
- 1/4 c. margarine or butter
- 6 c. water
- 1 (28 oz.) can tomatoes, cut up
- 3/4 c. dry lentils, rinsed and drained
- 3/4 c. pearl barley
- 6 vegetarian bouillon cubes
- 1/2 tsp. dried rosemary, crushed
- 1/2 tsp. dried oregano, crushed
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 c. shredded Swiss cheese
Method
- In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine or butter until tender.
- Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling; reduce heat.
- Cover and simmer 45 minutes.
- Add carrots and simmer for 15 minutes more or just until carrots are tender.
- Ladle into soup bowls and top with cheese.
- Makes 5 servings.
