Lentil, Barley and Ham Soup
A delicious and satisfying lentil and barley soup with ham, onion, celery, garlic, carrots and tomatoes.
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 ground black 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.