LENTIL BARLEY SOUP

3/4 cup chopped onions
1 garlic clove, minced
1 tablespoon oil
2 cans (16-oz. each) stewed tomatoes, undrained
2 cans (14 1/2-oz. each) beef broth
1/4 cup uncooked barley
1 teaspoon salt
1 teaspoon dried basil leaves
1 cup diced peeled potatoes or rutabaga
3/4 cup thinly sliced carrots
1/2 cup uncooked lentils

In Dutch oven or stockpot, cook onions and garlic in oil over medium- high heat until crisp-tender, about 5 minutes.

Add tomatoes, beef broth, barley, salt and basil. Reduce heat; cover and simmer 20 minutes.

Add potatoes, carrots and lentils; cover and continue simmering 20 to 30 minutes or until lentils and vegetables are tender.

Makes 5 servings (1 1/2-cups each)
From: Recipelink.com
Source: Recipe booklet: Down Home Cooking and Baking, Pillsbury Classic Cookbooks #153, November 1993