Barley Lentil Soup

Bowl of soup with a spoon in it, and a green apple on the table behind it.

This is an easy and delicious vegetable soup to warm you from the inside out! Perfect for chilly winter days or when you just want something simple and yummy!

Course Lunch, Soup

Cuisine American

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 183kcal

Author Laura Yautz

Equipment

Ingredients

6 cups Homemade Vegetable Stock (or low sodium vegetable broth)
1 can Diced tomatoes no added salt
½ cup dry Green Lentils
2 medium Carrots sliced (peeled if desired)
2 ribs Celery chopped
1 medium Onion chopped
¼ cup dry Barley
1 Bay leaf
1 tablespoon Italian Seasoning
½ teaspoon Crushed Red Pepper Flakes (optional)
½ tsp Salt (optional)
½ cup Green Beans fresh or frozen, cut if they're long

Instructions

Add all ingredients, except green beans, to a large pot and bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Chop the green beans if they are long, and add them to the soup. Simmer another 10 minutes. Remove and discard bay leaf.
Serve, garnished with chopped parsley, if desired.

Notes

Slow Cooker Directions:

Add all ingredients to the slow cooker, except green beans. Cook on high for 4-6 hours, or low for longer. Add the green beans, and cook for 10 minutes longer. Remove the bay leaf. Serve.

Nutrition