BARLEY AND LENTIL SOUP FOR THE SOUP KITCHEN ENJOY DAN:

           BARLEY AND LENTIL VEGETABLE SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS;

4 tablespoon oil
22 Cups vegetables broth

4-cups uncooked barley

3-cups lentils

3 (15 Oz) cans garbanzo beans, drained

4 onions, chopped

6 carrots, chopped

6 stalks celery, chopped

4 garlic cloves, smashed

1 tablespoon EACH dried parsley, thyme, cumin powder, paprika, Worcestershire sauce, and white sugar

8 bay leaves

2 teaspoon marjoram

Salt and pepper to taste

INGREDIENTS:

1.   In a soup pot heat, over medium-heat and when sizzling.

2.   Add onions and next 9 ingredients, and sauté for 5 minutes.

3.   Add stock and next 3 ingredients, bay leaves and bring to a boil.

4.   Reduce heat and simmer for about 1 hour.

5.   Season with salt and pepper, remove bay leaves.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!