Lentil, Barley and Ham Soup
Better Homes and Gardens Big Book of Healthy Family Dinners
1/2 cup dry lentils
3/4 cup chopped onion
1/2 cups chopped celery
1 clove garlic, minced
2 tablespoons butter
5 cups water
1 1/2 tsp snipped fresh oregano, or 1/2 tsp dried oregano crushed
1 1/2 tsp snipped from basil, or 1/2 tsp dried basil, crushed
3/4 tsp snipped fresh rosemary or 1/4 tsp dried rosemary crushed
1/4 tsp pepper
1 1/2 cups diced reduced-fat and reduced-sodium cooked ham
1 cup thinly sliced carrots
1/2 cup quick-cooking barley
1 14 1/2 oz can tomatoes, undrained and cut up
Rinse and drain lentils; set aside. In large saucepan cook the onion, celery, and garlic in hot butter until tender. Stir in the lentils, water, oregano, basil, rosemary, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in the ham, carrots, and uncooked barley. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more of just until carrots are tender. Stir in the tomatoes. Heat through. Makes 6 servings.
Nutrition facts per serving:
211 calories
6 g total fat
1 g saturated fat
16mg cholesterol
602 mg sodium
28 g carbohydrate
3 g fiber
13 g protein
Tonight's soup ended up being a bit off because even though I thought I had barley in the pantry I couldn't find it. I also just left out the tomatoes because I felt like it. The ultra-white super fluffy bread came from the Fiesta Bakery. The kids kept talking about how squishy it was.
Kid Ratings:
| Christopher Robin |  |
| Collin |  |
| Isaac | |
| Annette |  |
