Lentil-Barley Ham Soup

By dashy_65

Ingredients

• 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 lean ham
• 3/4 cup sliced fresh carrots
• 1/2 cup quick-cooking barley
• 1 can (14-1/2 ounces) diced tomatoes, undrained

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 5 servings.

247 cal, 5g fat, 1172mg sodium, 33g carb, 12g fiber