Bean Lentil And Barley Soup With Ham Recipe

Bean Lentil and Barley Soup with Ham

From kytigger 15 years ago

This comfort soup can be made in less than an hour with canned beans and leftover ham. Cornbread makes a nice accompaniment.

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.
Add sliced Italian sausage, split green peas and lentils. Simmer for 20 minutes.
Add tomatoes and tomatoes with green chiles and cook another 10 minutes or until thoroughly heated. Serve hot.

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kytigger 15 years ago
I always just wash, sort and rinse well both green peas and lentils. No need to soak. It takes about 30 minutes to cook split peas and lentils. Hope this helps. Donna
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" It was excellent "
momo_55grandma ate it and said...
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" It was excellent "
momo_55grandma ate it and said...
awsome post thanks luv soups
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modelsmom 15 years ago
This sounds SO good (except for the lima beans, that is). I'll take those out & then will have a cold-weather soup to remember! Expecially love the addition of the Italian sausage. But I'm wondering about the dried lentils and peas: don't you have to soak them overnight? Can you really use them dried & then eat the soup an hour later?? If so, why did I soak for all those years?!?
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kytigger Louisville, KY

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Reviewed by 2 people