Lentil and Barley Soup
Lentil and Barley Soup
Want the deep, slow-cooked flavors of rich, creamy beans and barley without spending a lot of time in the kitchen? Try our delicious crockpot Lentil and Barley Soup.
Yield: 6 2-cup portions
Materials
- 7 cups vegetable broth (low sodium)
- 1 can tomatoes diced, (14.5 ounces, no-salt-added, undrained)
- 1.5 cups lentils (dry) rinsed
- 1 cup onions chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup mushrooms sliced
- 3/4 cup barley uncooked
- 5 cloves garlic minced
- 1 tablespoon Italian Seasoning (salt-free)
- 1 teaspoon thyme (dried)
- 3/4 teaspoon black pepper
Instructions
- Combine all ingredients in a 4-quart or larger crockpot. Cover. Cook on HIGH setting 5 to 6 hours or until lentils are desired tenderness. If using LOW setting, cook 10 to 12 hours or until lentils are desired tenderness.