soup's on

One of the things I most enjoy this time of year is the opportunity for soup to take center stage at mealtimes. Oh, soup, usually relegated to a small role, pre-meal. It comes into its own on crisp fall days. This hearty soup makes the meal, served up with some warm bread and a fresh salad.

Barley Lentil Soup

1 Tbsp. Olive oil
1 large onion, chopped
3 large carrots, chopped
3 cloves garlic, minced
2 1/2 tsp. cumin
10 cups chicken or vegetable broth
2/3 cups barley
2 cups fresh diced tomatoes with juice (or one 15 oz. can diced tomatoes)
2/3 cups lentils (yellow or green)
1/2 bunch chopped Swiss chard

Saute onions and carrots in olive oil until onions are golden. Add garlic and stir until fragrant. Sprinkle in cumin. Add broth and barley; bring to boil. Reduce heat and simmer 20-25 minutes. Add tomatoes and lentils, cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup, simmering 5 more minutes. Season with salt and pepper. Depending how much broth has been absorbed, you may want to add a bit more. Serve topped with parmesan cheese.

A little bit of warmth for these cool, autumn evenings!