This hearty, healthy soup is a full meal in 1 pot, but I made it all separate so that I could offer each of my kids their choices to make their bowl their own. One likes carrots and not tomatoes and one is the opposite, one likes beans and one doesn't, so I made them pick out the tomatoes or carrots, but the rest I kept separate until they added it to their bowl.
- Cook Time
- Prep Time
- 8 ServingsServings
- 3/4 cup barley
- 1/3 cup brown lentils
- 2 tablespoon olive oil
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 large onions, chopped
- salt and pepper
- 1 28 ounce can diced tomatoes or whole tomatoes, chopped by hand
- 1/2 bunch kale
- 1 can red kidney beans (or your choice of beans)
1. In a small pot place the barley and lentils (or you can cook them separate if you want) and add 2 1/2 cups water. Bring to a boil and then let simmer for about 30 minutes until desired texture.
2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
3. Add the tomatoes (and their juices) and about 2 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
4. When ready to serve you can add the kale and beans and the cooked barley and lentils or allow everyone to make their own bowl pouring the soup on last.