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“This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe,” writes Priscilla Gilbert of Indian Harbour Beach, Florida.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1-1/3 cups equals 247 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 1,172 mg sodium, 33 g carbohydrate, 12 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Lentil-Barley Ham Soup in Light & Tasty August/September 2005, p51
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Reviewed on May. 02, 2011 by connielangston
Love, Love, this soup. The only changes, olive oil for butter, canned lentils, and I also added mushrooms (about a cup & 1/2) when I was sauteing the vegetables. I also only used about half of the canned tomatoes.
Reviewed on Jan. 30, 2010 by wmccallum
Delish - our family loved the veggies and grain combination. The broth has just enough herbs for a great flavor (added 2 cups of ham broth to make it more soupy). I served this soup with Applesauce Walnut Muffins. Nice combination.
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