Amish Friendship Soup

So on Tuesday we had an Amish mystery, Where Hope Dwells, so of course we need an Amish recipe.

Who else thinks of these guys when they hear “Amish”.

This recipe comes from Recipelion.comIt can be made to eat or dry ingredients layered in a jar and given to a friend with written directions on how to prepare.

Ingredients:

  • 1/2 Cup of Dry Split Peas, Sorted & Rinsed
  • 1/2 Cup of Dried Lentils, Sorted & Rinsed
  • 1/3 Cup of Beef Bouillon, (I used Chicken as I didn’t have Beef)
  • 1/4 Cup of Pearl Barley
  • 1/4 Cup of Diced Minced Onion
  • 2 Teaspoons of Italian Seasoning
  • 1 Cup of Small Pasta Noodles
  • 1lb of Ground Beef
  • 3 Quarts of Water
  • 1 28-oz Can of Diced Tomatoes, Undrained
  • 2 Carrots , Chopped (optional)
  • Spinach (optional)

Directions:

  1. In a large pot, brown ground beef and drain.
  2. Return cooked beef to to the pot.
  3. Add peas, lentils, bouillon, pearl barley, onion, italian seasoning, water, carrots, and tomatoes.
  4. Bring to a boil, then reduce heat and simmer for 45 mins.
  5. Add pasta and spinach and simmer for 20-25 mins, or until pasta, peas, lentils, and barley are tender.

Thoughts After Cooking:

So I thought this soup was pretty good, but not as good as some others I have made. The nice thing was that it was extremely easy to make.

For more Amish recipes, go to Amish Baked Oatmeal

For more Pinterest recipes, go to Healthy Baked Broccoli Tots

For more soup recipes, go to Lemon Tree Dwelling’s Minestrone Soup

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini