Cleaning Out

In an effort to free up refrigerator and cupboard space (less to move!), I made vegetable stock this morning, and then I used it to make a barley lentil soup. I improvised, and it is delicious.

Lentil Barley Soup

2 medium onions, chopped
2 medium carrots, thinly sliced
3 cloves garlic, minced
1/4 cup extra virgin olive oil
28 ounce can of diced tomatoes
10 cups of vegetable stock
2 tsp. dried oregano
ground black pepper to taste
dash of salt
1 cup pearl barley
1 cup red lentils

In a soup pot, sauté the onions, carrots, and garlic in the olive oil until just soft. Add the rest of the ingredients except the lentil and barley and bring to a boil. At boiling, add the barley and lentil and turn heat down to simmer; cover and simmer for 60 minutes or until the lentil and barley are soft. This makes a thick, hearty soup, about 10 cups.