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Lentil Barley Soup Recipe
Lentil Barley Soup Recipe photo by Taste of Home

Lentil Barley Soup Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Lentil Barley Soup in Country Woman January/February 1998, p31

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.

Reviews for Lentil Barley Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2013

"This is a good soup. I had some boneless, skinless chicken breast halves, so I just cut up a couple of them into cubes and cooked them along with the first ingredients. I'd prefer to make the soup with homemade chicken broth, as there's less (or no) sodium, but I used canned this time. There's enough protein in the soup with the combination of the barley and lentils, and I like vegeterian dishes, so I don't feel more chicken is necessary, but that's a matter of individual taste."

MY REVIEW
Reviewed Nov. 1, 2012

"I made the soup as written, and when it was finished I felt it was lacking something, so I added a 6 oz can of tomato paste and a 15 oz can of white kidney beans. It made it more like a minestrone soup, but I felt I had to do it to add more depth of flavor and substance to the soup. I also used almost two cups of chicken."

MY REVIEW
Reviewed Feb. 3, 2012

"This is such a good filling soup and a meal in itself. It does need more chicken. Probably at least 1 more cup. I am also going to cut some of the salt the next time, by using low sodium products and add only 1/2 teaspoon salt."

MY REVIEW
Reviewed Nov. 27, 2010

"I made this delicious soup to use up some leftover Thanksgiving turkey."

MY REVIEW
Reviewed Jan. 27, 2010

"Taste Great! Will try again!"

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