| 3/4 cup | chopped onions | | 1 | garlic clove, minced | | 1 Tablespoon | oil | | 2 (16 oz.) cans | stewed tomatoes, undrained | | 2 (14 1/2 oz.) cans | beef broth | | 1/4 cup | uncooked barley | | 1 teaspoon | salt | | 1 teaspoon | dried basil leaves | | 1 cup | diced peeled potatoes or rutabaga | | 3/4 cup | thinly sliced carrots | | 1/2 cup | uncooked lentils |
| | In Dutch oven or stockpot, ccok onions and garlic in oil over medium-high heat until crisp-tender; about 5 minutes. Add tomatoes, beef broth, barley, salt and basil. Reduce heat; cover and simmer 20 minutes. Add potatoes,carrots and lentils; cover and continue simmering 20 to 30 minutes or until lentils and vegetables are tender. 5 (1/1/2cup) servings. |
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