A deliciously hearty and
satisfying lentil and barley soup with ham, onion, celery, garlic,
carrots and tomatoes.
Lentil,
Barley and Ham Soup
- 1/2 cup dry lentils
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 2 tablespoons butter
- 5 cups water
- 1 1/2 teaspoons snipped
fresh oregano or 1/2 teaspoon dried
- 1 teaspoon instant chicken
bouillon granules
- 3/4 teaspoon snipped fresh
rosemary or 1/4 teaspoon dried
- 1 1/2 teaspoon snipped
fresh basil or 1/2 teaspoon dried
- 1/4 teaspoon pepper
- 1 1/2 cups diced fully
cooked ham
- 1 cup thinly sliced carrots
(about 2 carrots)
- 1/2 cup quick cooking
barley
- 1 (16-ounce) can tomatoes,
cut up
- Rinse and drain lentils:
set aside. In a saucepan cook the onion, celery and garlic in butter until tender but not
brown. Stir in lentils, water,
oregano, basil, bouillon granules, rosemary and pepper.
Bring to boiling; reduce heat.
Simmer, covered for 30 minutes.
- Stir in the ham, carrots
and uncooked barley. Simmer, covered about 20 minutes more or just until carrots are tender.
Stir in the undrained tomatoes.
Heat through and serve.
Makes 6 servings.
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