Lentil, Barley, and Ham Bone Soup

13 Oct
Lentil, Barley, and Ham Bone Soup

Lentil, Barley, and Ham Bone Soup

Yes, I do make a LOT of soup in the fall. It’s such a comfort food to me. I was going through my pantry and came across some red and brown lentils I forgot I had, as well as some pearl barley. I instantly knew I’d be making soup out of them. I then rummaged through the freezer and came across beef rib bones to make beef broth, and I discovered my husband had frozen the ham hock from our last ham. Bingo. Lentil, Barley and Ham Bone Soup. Unfortunately I was all out of homemade broth of any kind, and beef broth takes all day to make. So I did have to substitute low-sodium boxed beef broth I had in the cupboard, but I also decided to make the beef broth from the bones in the freezer. The recipe is here: Homemade Beef Broth.

So my kitchen has been busy today! I made the soup in the crockpot since my large soup pot was being used. I did get to put some of the homemade broth in at the end, because I had overestimated the quantity of lentils and barley to use, and after a few hours my soup was thick enough to stand a spoon up in! I’ve adjusted the recipe below to use less lentils and barley. OH! And I got to use two of my cute little frozen herb cubes I wrote about in my last blog.  I was tickled pink when I put them in the skillet to sauté the veggies. I’m easily amused.

Crockpot of Soup

Crockpot of Soup

Lentil, Barley, and Ham Bone Soup

1 frozen basil cube (sub with 1 tablespoon olive oil and chopped basil)
1 frozen tarragon cube (sub with 1 teaspoon olive oil and chopped tarragon)
1 teaspoon fresh chopped rosemary
1 cup chopped onion
1 cup chopped carrots
2 stalks sliced celery
1 tablespoon minced garlic
Black pepper to taste
Mrs. Dash Garlic and Herb Seasoning
6 to 7 cups beef broth, low sodium or homemade
1 ham bone
Additional chopped ham, if you have some
3/4 cup lentils, any kind
1/2 cup pearl barley
1 can low-sodium diced tomatoes, with liquid

Sauté the veggies in oil for about 10 minutes, then add the garlic and seasonings. Cook for a few more minutes.  Transfer the veggies to a large crockpot.  Now add the rest of the ingredients except the tomatoes. Heat on high for a couple of hours, then add the tomatoes. Turn down to low and cook for a few more hours or until ready to eat. I plan on making a skillet of cornbread to serve with this.


3 Responses to “Lentil, Barley, and Ham Bone Soup”

  1. Robin May January 3, 2016 at 8:43 am #

    What size can of tomatoes?

    Liked by 1 person


  1. Stocking the Freezer for Fall/Winter… « anotherfoodieblogger - October 14, 2012

    […] Lentil, Barley, and Ham Bone Soup […]


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