¼ cup olive oil
3 ribs celery
2 cloves garlic
1-10 ounce can dice tomatoes
1 can of your favorite beans drained
½ cup kernel corn
4 cups chicken or turkey stock
¼ cup lentils
¼ cup rice
¼ cup barley
1 large russet potato
1 bay leaf
1 Tablespoon Chef Politte Poultry Seasoning
Salt and pepper to taste
Dice the carrots, celery, onion, and potato. Mince the garlic.
In a large pot, over medium high heat, add the olive oil.
Sautee the diced celery, onion, carrots, and potato until the carrots and potatoes are semi soft.
Add the minced garlic and the can of diced tomatoes-stir well.
Add the rice, barley, and lentils and the chicken stock-bring to a boil.
After reaching a boil, turn down the heat and continue cooking at a gentle simmer
Add the corn, drained beans, poultry seasoning, and bay leaf.
Soup is done when the dry ingredients are soft. Add more stock if needed
Season to taste with salt and pepper.