Recipes & How-To's
Ham and Lentil Soup with Barley

Ham and Lentil Soup with Barley

This hearty soup is the perfect lunch on a cool fall day. Filled with diced ham, green lentils, barley an savoury herbs, it’s bound to warm your belly.

Cook time

1 hr 15 mins

Recipe Difficulty

Medium

Yield

Serves 6

Ingredients

  • 1 tbsp salted butter
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 clove garlic, finely chopped
  • 6 cups canned chicken broth
  • 2 cups diced cooked ham
  • 3/4 cup diced carrot
  • 2/3 cup dried green lentils, rinsed and drained
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 1/2 tsp basil, crumbled
  • 1/2 tsp oregano, crumbled
  • 1/2 tsp rosemary, crumbled
  • 1/4 tsp freshly ground pepper
  • 1 can (14 oz/398 mL) diced tomatoes

Directions

  1. Melt butter in a Dutch oven over medium heat. Add onion and celery; sauté for 2 minutes. Add garlic and sauté for 1 minute. Stir in broth, ham, carrot, lentils, barley, bay leaf, basil, oregano, rosemary and pepper. Bring to a boil.
  2. Reduce heat and simmer, covered, stirring occasionally, until lentils and barley are tender, about 35 - 40 minutes. Stir in tomatoes and cook until heated through, about 5 minutes. Remove and discard bay leaf.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

326 calories, 6 g fat, 25.6 g protein, 44.8 g carbohydrate, 12 g fibre, 1752 mg sodium