Lentil, Barley, and Ham Soup
This hearty concoction of grains, ham, and vegetables is a meal in itself.
Prep Time:
25 mins
Total Time:
1 hr 15 mins
Servings:
Makes 4 servings.
Ingredients
-
1/2 cup dry lentils
-
3/4 cup chopped onion
-
1/2 cup chopped celery
-
1 clove garlic, minced
-
2 tablespoons margarine or butter
-
5 cups water
-
1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
-
1 teaspoon instant chicken bouillon granules
-
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
-
1/4 teaspoon pepper
-
1-1/2 cups diced fully cooked ham
-
1 cup thinly sliced carrot (about 2 carrots)
-
1/2 cup quick-cooking barley
-
1 14-1/2-ounce can tomatoes, undrained and cut up
Directions
1.
Rinse and drain lentils. Set aside. In a large saucepan cook the onion, celery, and garlic in margarine or butter until tender but not brown. Stir in the lentils, water, dried oregano and basil (if using), bouillon granules, dried rosemary (if using), and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
2.
Stir in the ham, carrot, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrot slices are tender. Stir in the undrained tomatoes and fresh herbs, if using. Heat through. Makes 4 servings.
Nutrition information
Calories 336, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 1271 mg, Carbohydrate 41 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Ham and Bean Soup with Vegetables
Comfort food! Ham and bean soup takes on a new look with the colorful addition of parsnips, carrots, and spinach.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
