Ingredients

Scale

1 teaspoon olive oil
1 medium onion, peeled and chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
2 – 4 cloves garlic, peeled and chopped
2 carrots, peeled and sliced
1 cup canned tomatoes
1 cup frozen corn
1 cup green or yellow wax beans
1 quart (4 cups) chicken or vegetable broth
1 bay leaf
1/3 cup quick-cooking barley
1/3 cup lentils
1 – 3 teaspoons harissa (to taste)
Salt & freshly ground pepper, to taste
Snipped fresh cilantro or parsley, for garnish

Instructions

In a soup pot, heat the olive oil, then add the onion, celery and garlic and saute until the onion is soft and translucent. Stir in the carrots and saute a little longer.
Add the canned tomatoes, corn, beans, broth and bay leaf, then the barley, lentils and harissa. Cook for 15 – 20 minutes or so until the barley and lentils are tender.
Adjust the amount of harissa and add salt & pepper as needed, to taste.
Serve hot with snipped cilantro or parsley leaves for garnish.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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