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Lentil-Barley Ham Soup

 Lentil-Barley Ham Soup
“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.
5 ServingsPrep: 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 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.

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Lentil-Barley Ham Soup (continued)

Nutritional Facts: 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.