Soup Vegetable Barley and Squash Lentil

Vegetable Barley

2 chopped carrots

1 stalk of celery, chopped

1 zucchini squash, diced

½ c barley

4 c broth, any

1 can diced tomatoes

1 tsp thyme

Simmer 30 minutes

Add salt and pepper

Butternut Squash & Lentil

2 minced garlic

1 chopped carrot

1 Tbs olive oil

1 tsp curry powder

1 c red lentils

4 c broth, any

2 c butternut squash, frozen is fine

Simmer 30 minutes

remove half and blend to thicken

Add salt and pepper

Vegetable Soup or Cocido

2 cans of tomatoes (stewed, diced - any kind works)

4 celery ribs, chopped

1 (or 8 baby) carrot, peeled and chopped

1 small onion, chopped

4 potatoes, peeled and diced

6 C beef broth (or 6 cups water and 2 t beef bouillon)

Then choose your favorite veggies

This time I chose, squash and asparagus 

Dump all into a large stock pot on medium/low heat for minimum 2½ hours.

Cocido - heat it up by adding 1 jalapeño OR 2 serrano chilis seeded and chopped.

Tips: You can use corn, green beans, bell pepper, hominy, and/or zucchini.