Soup: LENTIL, BARLEY and HAM

NEARLY A MEAL IN ITSELF!

Rinse and drain 1/2 cup dry lentils. Set aside.
In a large saucepan or soup pot,
cook in 2 tablespoons of margarine or butter:

3/4 cup chopped onion
1/2 cup chopped celery
1 clove of garlic, minced

Cook until tender but not brown.
Stir in the lentils.
Add:

5 cups water
1-1/2 teaspoons fresh oregano (or 1/2 teaspoon dried), crushed
1-1/2 teaspoons fresh basil (or 1/2 teaspoon dried), crushed
1 teaspoon instant chicken bouillon granules (or 1 bouillon cube)
3/4 teaspoon fresh snipped rosemary (or 1/4 teaspoon dried), crushed
1/4 teaspoon pepper

Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Stir in:

1-1/2 cups diced cooked ham
1 cup thinly sliced carrots
1/2 cup quick-cooking barley

Simmer about 20 minutes more or until carrots are tender.
Stir in 1 14-oz. can tomatoes, undrained and cut up.

Heat through. Serve!

* * *

Yesterday’s soup: TOMATO

About Marilyn

Reading, thinking, listening, writing and talking about faith, creativity, ESL for refugees, grief and finding the story in a story. Student of Spanish. Foe of procrastination. Cheez-it fan. People person with hermit tendencies or vice-versa. Thank you so much for reading.
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3 Responses to Soup: LENTIL, BARLEY and HAM

  1. juliana says:

    Another website redesign! It’s spreading like wildfire! 🙂 I love it Marilyn! I’m also going to have to try some of your soup recipes – they look good!

    Like

    • Marilyn says:

      I’ve been looking at this blog theme for several months, contemplating, pondering, procrastinating. Then after I decided I was absolutely most definitely quitting blogging, I changed the design. Next thing I knew I was committed to the soup series. Why, it was better than buying a new hat! 🙂

      Like

      • juliana says:

        🙂 The things that inspire us! I’m very glad you haven’t quit blogging – even if it is simply for the time being. I truly enjoy and am very usually touched by your writing – it’s quite the ministry my friend!

        Like

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