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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meet the Cook: Soups are one of my favorite things to prepare - they're so easy, and nothing is better on a chilly evening with some homemade bread or biscuits. I am only 26 and married for just a year, so I don't consider myself an experienced cook. But I do love to try new recipes with a country flair. -Anita Warner, Mt. Crawford, Virginia Ingredients:
1 medium onion, chopped |
1/2 cup chopped green pepper |
3 garlic cloves, minced |
1 tablespoon butter |
1 can (49-1/2 ounces) chicken broth |
3 medium carrots, chopped |
1/2 cup dried lentils |
1-1/2 teaspoons italian seasoning |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup cubed cooked chicken or turkey |
1/2 cup quick-cooking barley |
2 medium fresh mushrooms, chopped |
1 can (28 ounces) crushed tomatoes, undrained |
Directions:
1. In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
2. Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through. Yield: 8-10 servings (about 2-1/2 quarts).
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