Lentil Barley Soup Recipe

Lentil Barley Soup Recipe photo by Taste of Home

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Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an "experienced" cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia

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Lentil Barley Soup Recipe

Prep: 25 min. Cook: 40 min.

Yield: 8-10 Servings

25 40 65

Ingredients

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
1 can (28 ounces) crushed tomatoes, undrained

Directions

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).

Nutritional Facts 1 serving (1 cup) equals 155 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 949 mg sodium, 23 g carbohydrate, 7 g fiber, 11 g protein.

Originally published as Lentil Barley Soup in Country Woman January/February 1998, p31