Bean Lentil And Barley Soup With Ham |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This comfort soup can be made in less than an hour with canned beans and leftover ham. Cornbread makes a nice accompaniment. Ingredients:
1 (15-ounce) can black eyed peas, drained |
1 (15-ounce) can lima beans, drained |
1 (15-ounce) can kidney beans, drained |
1 (15-ounce) can navy beans, drained |
1 (15-ounce) can black beans, drained |
1 cup barley |
6 cups chicken broth |
2 cups diced ham |
1 large onion, chopped |
2 cloves garlic, crushed |
1 bay leaf |
1/2 teaspoon crushed dried oregano |
8 ounces mild or spicy italian link sausage, cooked and sliced |
1 cup dried green split peas |
1 cup dried lentils |
1 (15-ounce) can diced tomatoes |
1 (15-ounce) can diced tomatoes with green chiles |
Directions:
1. Combine black eyed peas, lima beans, kidney beans, navy beans, black beans and barley in large stock pot. Add chicken broth, ham, onion, garlic cloves, bay leaf, and oregano. Simmer for 30 minutes, or until barley is tender.
2. Add sliced Italian sausage, split green peas and lentils. Simmer for 20 minutes.
3. Add tomatoes and tomatoes with green chiles and cook another 10 minutes or until thoroughly heated. Serve hot.
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