HAM AND LENTIL SOUP WITH BARLEY

Ingredients

• 1 tbsp salted butter
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 1 clove garlic, finely chopped
• 6 cups canned chicken broth
• 2 cups diced cooked ham
• 3/4 cup diced carrot
• 2/3 cup dried green lentils, rinsed and drained
• 1/2 cup pearl barley
• 1 bay leaf
• 1/2 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1/2 tsp rosemary, crumbled
• 1/4 tsp freshly ground pepper
• 1 can (14 oz/398 mL) diced tomatoes

Directions

1. Melt butter in a Dutch oven over medium heat. Add onion and celery; sauté for 2 minutes. Add garlic and sauté for 1 minute. Stir in broth, ham, carrot, lentils, barley, bay leaf, basil, oregano, rosemary and pepper. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, until lentils and barley are tender, about 35 - 40 minutes. Stir in tomatoes and cook until heated through, about 5 minutes. Remove and discard bay leaf.