Make Soup with Rhubarb? YES! This Rhubarb Vegetable Soup (see the pictures!) is a delicious soup for lunch or dinner for something really different.
Rhubarb is, after all, a vegetable!
You can use beef or chicken broth or soup starter for this vegetable soup.
I made this soup today and it tasted amazing!
I used a blend of dried beans, peas, lentils and barley instead of just lentils.
1 cup dried lentils or a mixture of dried beans, peas, lentils and barley
2 1/2 tbsp. vegetable oil (Example: Olive Oil)
2 cups chopped, fresh carrots
2 cups chopped, fresh celery
2 medium size onions, chopped
1 cup finely chopped rhubarb
7 cups boiling water
6 tbsp. chicken or beef soup base (I used 6 large bouillon cubes)
1/4 cup parsley, divided (I used dried parsley)
salt and pepper, to taste
6 tbsp. sour cream, yogurt or crème fraîche, for garnishing
Soak the lentils or dried bean mixture in a bowl of boiling water before starting to prepare the soup.
In a bowl, mix the chicken (or beef) soup base in 7 cups boiling water to dissolve.
In a Dutch oven pan, over medium heat the vegetable oil, then add the onions and salt and pepper to taste, and sauté them.
Add the chopped carrots and celery and sauté together for about 6 minutes, or until vegetables have begun to soften.
Add the chopped rhubarb and one half of the parsley, and continue sautéing for a bit longer.
Drain the lentils (or the mixed dried beans), and add them to the pan.
Add the beef (or the chicken) base, and salt and pepper to taste, and bring the entire mixture to a boil.
With the pan lid slightly ajar, reduce heat to low, and simmer mixture for about 25 minutes or until the lentils are tender.
Allow the rhubarb vegetable soup to cool slightly, and serve with a sprinkling of parsley, and a dollop of yogurt, sour cream, or crème fraîche.
Notice that dessert in the picture above?
That is the amazing Rhubarb Crumble Pie I made for dessert.
Try it ...you'll be glad you did, it's quick and easy to make, and mouth-watering good!
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