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.
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
Reviews
I love this soup! Didn't have any lentils so I used all barley (not quick cooking). I used half chicken broth and half broth from my ham bone. I used stewed a 14.5 oz can of stewed tomatoes and about 8 cups of broth. Delicious!
I've made this several times, just as written, and is delicious every time! My whole family enjoys it!
Super flavour, I increased the amt of herbs & garlic. Sooooooo good!!!!!!
Love, Love, this soup. The only changes, olive oil for butter, canned lentils, and I also added mushrooms (about a cup & 1/2) when I was sauteing the vegetables. I also only used about half of the canned tomatoes.
Delish - our family loved the veggies and grain combination. The broth has just enough herbs for a great flavor (added 2 cups of ham broth to make it more soupy). I served this soup with Applesauce Walnut Muffins. Nice combination.