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Lentil Barley Soup

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
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    8-10 servings (about 2-1/2 quarts)

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 155 calories, 3g fat (1g saturated fat), 16mg cholesterol, 949mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 11g protein.

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