This soup is one you can make when it's time to clean out the refridgerator.
It loves nothing better than a yummy subsitute vegetable! I'm very
pro-fiber, this soup is sure to boost your daily intake.
5-6cans Veggie Stock (or a few pints of your own stash, if you're feeling
1/2-1 cup salsa
3-4 cloves frsh garlic, crushed
1 med. onion, chopped
1 stalk celery, chopped
1 med. carrot, sliced
1 sweet pepper (red or yellow), chopped
1 of each can drained:
any other bean (I prefer small white, for their color contrast)
arbitrary amount of frozen corn
1/4-1/2 cup pearl barley, uncooked
1/4 brown or red lentils, uncooked
Cilantro....this must be fresh, it's too good to be dried
lime juice (just a little)
salt and cayenne pepper, to taste
small cooked pasta
any other lonely vegetable you've got lying around
Pam the bottom of a large stock pot. Saute onion, garlic, celery, and
Add stock, barley, lentils, sweet peppers, and salsa. Bring mix to a
boil, reduce heat and simmer for 1/2 hr-45 min. Any fresh vegetable you will
use should, probably, be added at this point.
Add corn, optional pasta, and any other frozen vegie you like; as well
as the perscribed spices. Simmer until soup is thoroughly warm.
Serve topped with fat free cheddar cheese or FF plain yogurt/sour cream.
I like to serve this soup with baked tortilla chips, rather than crackers.
Either way, it's good, good, good...and I'm not the only one who thinks so =).