Ham, Lentil and Barley Soup

From the archives, my favorite. Nearly a meal all by 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!

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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