Lentil-Barley Ham Soup
TOTAL TIME: Prep: 15 min. Cook: 70 min.
YIELD: 5 servings.
“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.
Ingredients
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 garlic clove, minced
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1 tablespoon butter
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4 cups reduced-sodium chicken broth
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1/2 cup dried lentils, rinsed
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1/2 teaspoon each dried basil, oregano and rosemary, crushed
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1/4 teaspoon pepper
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1-1/2 cups cubed fully cooked ham
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3/4 cup sliced fresh carrots
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1/2 cup quick-cooking barley
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1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/3 cups: 247 calories, 5g fat (2g saturated fat), 22mg cholesterol, 1172mg sodium, 33g carbohydrate (7g sugars, 12g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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