Recipe of the Week – Lentil, Barley, and Ham Soup

Lentil, Barley and Ham Soup

Lentil, Barley and Ham Soup

1/2 c. dry lentils
1/4 c. chopped onion
1/2 c. celery
1 clove garlic, minced
1 tbs. butter plus 1 tbs. olive oil
5 cups of water
1/2 tsp. dried oregano
1 tsp. instant chicken bouillon granules
1/4 tsp. dried rosemary
1 1/2 c. diced fully cooked ham
1/4 tsp. pepper
1 c. thinly sliced carrots
1/2 c. quick-cooking barley
1 16 oz. can diced tomatoes

Rinse and drain lentils; set aside.  In a large saucepan cook the onion, celery, and garlic in butter/oil until tender but not brown. Stir in the lentils, water, oregano, bouillon granules, rosemary and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for about 30 minutes.  Stir in the ham, carrots and uncooked barley.  Simmer, covered, about 20 minutes more or until carrots are tender.  Stir in the undrained tomatoes.  Heat through.  Makes 4 main dish servings.

Have a blessed day,
Gen's-Signature

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One Response to Recipe of the Week – Lentil, Barley, and Ham Soup

  1. Pingback: Menu Plan Monday for the week of September 8, 2014 | Simply Cornish

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