Lentil, Barley and Ham Soup

We've had this soup a few times before so not a new one. I'm so happy my kids like it because it is so healthy and cheap. To help make it cheap I buy big hams when they are on sale and cut them up to keep in the freezer.

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