Hand Mixer - For blending soups and pureeing ingredients to achieve desired consistency.
Large Dutch Oven - Ideal for cooking large batches of soup, allowing flavors to meld together properly.
High-Sided Saucepan - Useful for simmering soups while preventing spillage and ensuring even heat distribution.
Immersion Blender (Handheld) - Great for pureeing ingredients directly in the pot without transferring hot soup to another container, reducing risk of burns and loss of flavor from splashing.
Soup Ladle - Essential for serving and portioning out your soup evenly.
Cutting Board & Chef's Knife - For chopping ingredients like swiss chard, onions, garlic, etc., efficiently.
Stainless Steel Colander - Useful for rinsing and draining lentils or barley before cooking.
Measuring Cups & Spoons - For precise measurement of ingredients, ensuring your soup turns out as intended.
Silicone Spatula - Ideal for stirring and scraping the sides of pots without scratching non-stick surfaces (if used).
Tongs - Handy for handling hot or cold items when serving the soup, reducing the risk of burns from direct contact.
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About