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Lentil-Barley Ham Soup

Total Time

Prep: 15 min. Cook: 70 min.


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.


  • 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


  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.
  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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