Tidewater Kitchen toes. Continue to cook at a simmer until the vegetables are tender, 10 to 15 minutes longer. Add more chicken broth if you prefer a thinner soup ~ there will be 2 cups left in the carton. Remove from the heat and stir in the cider vinegar. Taste to adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl and pour a cup of the soup over the rice. Garnish with a tablespoon of the cashews and 2 teaspoons of the cilantro.
days and is well worth the prep time. 10 cups low-sodium chicken or vegetable broth 1 28-oz. can diced tomatoes 1 cup shredded cabbage 3/4 cup dried lentils 1/2 cup pearl barley 1/2 cup whole wheat elbow macaroni 1 medium onion, diced 2 large carrots, diced 2-3 ribs celery, diced 1 10-oz. package frozen cut green beans 1 10-oz. package frozen peas 1 10-oz. package frozen lima beans 8 oz. baby bella mushrooms, sliced 1 cup zucchini, diced
LENTIL VEGETABLE SOUP This is perfect for cold winter
A Taste of Italy
In a large Dutch oven, combine the broth, tomatoes, cabbage, onion, celery, lentils, carrots, green beans, peas, lima beans and barley. Cook uncovered over mediumhigh heat, then adjust the heat to a slow simmer, cover and cook for 30 minutes.
218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com 68