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Lentil-Barley Ham Soup Recipe

“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

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5 Servings
Prep: 15 min. Cook: 70 min.

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 tablespoon butter
4 cups reduced-sodium chicken broth
1/2 cup dried lentils, rinsed
1/2 teaspoon each dried basil, oregano and rosemary, crushed
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked lean ham
3/4 cup sliced fresh carrots
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through. Yield: 5 servings.

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.

Lentil-Barley Ham Soup published in Light & Tasty August/September 2005, p51

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