Bean, Lentil and Barley Soup with Ham
This nutritious and hearty soup can be ready to eat in less than an hour thanks to the convenience of canned beans. The Italian sausage gives this soup an incredible boost of flavor, as well. A great recipe for putting leftover holiday ham to delicious use.
1 (15-ounce) can black eyed peas, drained
1 (15-ounce) can lima beans, drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can navy beans, drained
1 (15-ounce) can black beans, drained
1 cup barley
6 cups chicken broth
2 cups diced cooked ham
1 large onion, chopped
2 cloves garlic, crushed
1 bay leaf
1/2 teaspoon crushed dried oregano
8 ounces mild or spicy Italian link sausage, cooked and sliced
1 cup dried green split peas
1 cup dried lentils
1 (15-ounce) can diced tomatoes
1 (15-ounce) can diced tomatoes with green chiles
- Combine black eyed peas, lima beans, kidney beans, navy beans, black beans and barley in large stock pot. Add chicken broth, ham, onion, garlic cloves, bay leaf, and oregano. Simmer for 30 minutes, or until barley is tender.
- Add sliced Italian sausage, split green peas and lentils. Simmer for 20 minutes.
- Add tomatoes and tomatoes with green chiles and cook another 10 minutes or until thoroughly heated. Serve hot.
Makes 12 servings.