Lentil and Barley Vegetable Soup
| Prep Time: 20 min | Serves: 7 |
| Cooking Time: 840 min | Yield: 14 cups |
Hearty, healthy, and if it's the first time you've used lentils you will be hooked!
Ingredients
- 1 1/2 cups Dried Lentils
- 1/2 cup Dried Pearl Barley
- 1 1/2 cups 1 Cup Chopped Carrots
- 1 1/2 cups Celery--raw, Chopped
- 1 1/2 cups Onion (white - Raw Chopped)
- 3 clove Garlic
- 1 tsp Basil, Dried
- 1 tsp Oregano, Dried
- 1/2 tsp Thyme, Dried
- 2 tbsp Bay Leaf
- 6 cups Chicken Broth Clear-99% Fat Free Ready To Serve
- 4 cups Tap Water
- 22 oz Italian Style Diced Tomatoes In Tomato Juice
- 1/2 cup Parsley
- 1/2 tsp Pepper, Black
Directions
1. Sort lentils to remove any possible debris, then rinse
2. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaves.
3. Pour in broth, water and tomatoes.
4. Cover and cook on low heat for 12 to 14 hours.
5. About 30 minutes before serving remove bay leaves and add the salt and pepper.
Optional (calories not included) you can sprinkle Parmesan cheese on each serving.
This soup freezes perfectly!