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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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âThis hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe,â writes Priscilla Gilbert of Indian Harbour Beach, Florida. 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 ham |
3/4 cup sliced fresh carrots |
1/2 cup quick-cooking barley |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
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.
2. 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.
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