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Lentil Barley Soup

1 medium onion, chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon butter
1 can (49-1/2 ounces) chicken broth
3 medium carrots, chopped
1/2 cup dried lentils
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken or turkey
1/2 cup quick-cooking barley
2 medium fresh mushrooms, chopped

Printed from tasteofhome.com Nov 18, 2008

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Lentil Barley Soup cont.

1 can (28 ounces) crushed tomatoes, undrained

In a Dutch oven or soup kettle, saute the onion, green pepper and
garlic in butter until tender. Add broth, carrots, lentils, Italian
seasoning, salt and pepper; bring to a boil. Reduce heat; cover and
simmer for 25 minutes. Add chicken, barley and mushrooms; return
to a boil. Reduce heat; cover and simmer for 10-15 minutes or until
the lentils, barley and carrots are tender. Add tomatoes; heat
through.

Yield: 8-10 servings (about 2-1/2 quarts).