“Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley.” - by JOEBERHARDT
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
- Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
- Remove from heat. Stir in arugula and season with salt to serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 164 cal
- 8%
- Fat
- 2 g
- 3%
- Carbs
- 30.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Thick, rich and hearty stew! I put spinach instead of the arugula, and omitted the salt. Great taste! Makes great leftovers!..." See more"
Ela
"Very filling and flaverful. I made this last minute and the store did not have rutabaga, so I added more potatoes. Also used spinach for same reason. I used stock not water to add some flavor, but ..." See moreneeded to add more liquid than called for. Vegetables got a bit too soft for my taste so next time I will add them with lentils not barley. Definately a winner in my book."
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