(Idea From: Campbell's Kitchen)
Prep: 15 minutes Cook: 8 hours Serves: 8 (with leftovers)
This comforting barley and lentil soup simmers all day in the slow cooker yielding delectable results.
12-14 cups Swanson Beef Broth (Regular or 50% Less Sodium)
2-3 tsps worchestire sauce
2 cloves garlic, minced
1 teaspoon dried oregano leaves, crushed
4 large carrots, cubed small (about 3 cups)
1 large onion, chopped (about 1 cup)
2 to 3 stalks celery, cubed small
1 pkg (16 oz) uncooked dried lentils
1 1/2 cups uncooked pearl barley
Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 5 quart slow cooker.
Cover and cook on LOW for 8 to 9 hours or until the lentils and barley are tender.
Sering Suggestion: Serve with crusty wholegrain bread