Thursday, November 3, 2011

Lentil Barley Soup

I found this soup recipe at eatingwelllivingthin. *It's a vegetarian dish, but I added diced ham because I had some leftover after making my Mom's Ham & Noodle Casserole. It's full of veggies and good-for-you lentils and barley. Even my kids liked it! Pictured here with oyster soup crackers.

2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, diced
2 carrots, diced
6 cups low-sodium vegetable broth (or chicken or beef)
1 (28 oz.) can diced tomatoes, undrained
3/4 cup dry lentils
2/3 cup pearl barley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
Salt to taste

2 cups diced ham (optional)*

In a stock pot, heat oil over medium-low heat . Sauté onion, garlic, celery, and carrots in oil until onion is tender. Add broth, tomatoes, lentils, barley, oregano, rosemary, pepper, and salt. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, covered for one hour or until lentils and barley are tender, stirring occasionally. Add 1/4 cup water or broth if soup gets too thick before the barley and lentils are soft. Makes approx. TEN 1-cup servings.

(Without ham added) Per serving: Calories 151; Protein 8 g; Fat 4 g; Carbs 13 g; Sugar 2 g; Sodium 355 mg

No comments:

Related Posts Plugin for WordPress, Blogger...