1 tablespoon vegetable oil
1 clove garlic, minced, 1/4 teaspoon garlic powder
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 can (15 ounces) stewed, diced tomatoes
3 cups chicken or vegetable broth, or water
3 cups water
1 cup dry lentils
2/3 cup barley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
salt and black pepper to taste
1. Heat vegetable oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.
3.Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.
4.Serve hot in a soup bowl.
5.Refrigerate leftovers within 2 hours.
Use any fresh, frozen, or canned vegetables you have on hand.
More About Celery
How to Select
Choose straight, rigid celery stalks with fresh leaves. Avoid pithy, woody or limp stalks. Should smell fresh, not musty.
How to Store
Trim bases. Remove any damaged leaves. Rinse. Refrigerate celery in a plastic bag with some air holes for a week or more.
How to Prepare
Separate stalks. Rinse in cold water. Trim tip of each stalk. Eat raw: Have as snack with dip, spread with peanut butter or cream cheese, chop and add to potato salad, tuna salad, chicken salad, and other cold salads. Eat cooked: Add to stir-fries, stuffing, chicken soup and other soups and stews.