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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 651.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.8 g

View full nutritional breakdown of slow cooker barley/mushroom/lentil soup calories by ingredient
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slow cooker barley/mushroom/lentil soup

Submitted by: SUZYBEE30

Introduction

I found this recipe (called Barley & Lentil Soup)on the Campbell's Kitchen website and modified it by adding extra vegetables I found this recipe (called Barley & Lentil Soup)on the Campbell's Kitchen website and modified it by adding extra vegetables
Number of Servings: 8

Ingredients

    8 cups low sodium broth (chicken, beef, or vegetable)
    2 garlic cloves, minced
    4 large carrots, diced
    1 large onion, diced
    2 celery stalks, diced
    1 tsp Italian Seasoning or Mrs. Dash
    1 cup fresh mushrooms, sliced
    1/2 cup dried lentils
    1/2 cup uncooked pearl barley

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Directions

Place all the ingredients into a 3.5 to 6 quart slow cooker.

Cover and cook 4-5 hours on high or 6 -8 hours on low until lentils are tender.

Makes 8 1-cup servings of soup

You can reduce the sodium by adding less broth such as 6 cups broth & 2 cups water or 4 cups broth & 4 cups water instead of the 8 cups of broth. You may need to add more salt-free herbs, spices, or seasoning for flavoring.

Number of Servings: 8

Recipe submitted by SparkPeople user SUZYBEE30.






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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    I used chicken base instead of cubes or canned broth. The soup thinkened up nicely, too (I made a double batch and was afraid 16 cups of water would make it too thin, but the barley and dried beans absorbed the excess nicely). - 8/14/08

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  • Good
    3 of 3 people found this review helpful
    My husband liked this soup a lot; I thought it was kind of bland. I added a lot more spices, like pepper and parsley and basil, to up the flavour. I also added spinach after cooking; the hot soup made it wilt and it went well with the texture. It was very easy and very filling! - 1/18/10

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  • Very Good
    2 of 2 people found this review helpful
    I am guessing it would have been VERY GOOD if I hadn't overcooked it. Don't overcook or it will turn to mush. - 1/12/13

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  • Incredible!
    2 of 2 people found this review helpful
    I recomend cooking on low for 8 hours to get the lentils a bit softer. I put in pot for 7.5 hours & the lentils were ALMOST done. Otherwise, this was AWESOME!!! Great vegitarian soup that's a good source of protien & veggies. I'm REALLY impressed! - 1/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    I make this on top of the stove. Both my husband and I love this. I add Italian style diced tomatoes. I add a lot of extra garli& onion. A little Sazon seasoning is good too. I use different spices each time but the combination of lentils, mushroom & barley is so good and satisfying. - 1/14/12

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  • Very Good
    1 of 1 people found this review helpful
    I would definitely cut back on the amount of broth (4-6 c, not 8). But, the soup is DELISH! I'll definitely make this again. - 11/8/10

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  • Very Good
    1 of 1 people found this review helpful
    This was very good! Next time I'm going to saute the onions, celery carrots, and mushrooms in a little oilive oil and add turkey sausage. Thanks for the recipe - 4/22/09

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  • Good
    1 of 1 people found this review helpful
    I thought it was okay - my husband liked it a lot. I used the veg broth. Needed more salt and pepper. I will make again.... but I will probably tweek it a bit. - 11/10/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was a last-minute crock pot idea before I rushed off to work, and boy was it a hit! I used 2 cans of chicken broth and 2 cans of veg broth and doubled the amount of Mrs. Dash and found the soup to be very flavorful and a great consistency. I'll definitely be making this again. Thanks! - 10/21/08

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  • This is a very good soup, even my teenage sone liked it. And it is very hard to get him to eat veggies!! - 10/3/13

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  • this is tasty! i doubled the italian herbs added some dried chilli flakes and tinned chopped tomatoes. i like the sound of adding spinach - might try that next time. - 1/21/13

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  • his i pretty good, but I ended up cooking it 4 hours on high, then 3 hours on low to get a thicker, more stew-like consistency. (Also, it seemed like forever for the onions to cook). I added Sazon, extra garlic. chili owder, and crushed red pepper at the recommendation of others - 10/20/12

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  • super yum! first experience with barley and lentils. couldn't be easier. i didn't have mrs dash so i tossed in some oregano, rosemary and red pepper flakes. i used a carton of beef broth (4 cups) and i had half a carton of veg broth (2 cups) very hearty and colorful and not at all mushy! - 10/20/10

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  • Absolutely love this recipe. Plan to make it often. - 4/27/10

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  • Incredible!
    0 of 1 people found this review helpful
    I added crushed red pepper, fresh sage, and fresh rosemary. I also did half broth and half water to cut down on salt. It was perfect. No salt needed. Yummy. - 1/26/10

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  • Very Good
    0 of 1 people found this review helpful
    loved it! I added some additional vegis. (green beans & zuchini) added additon mrs. dash. - 1/16/10

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  • Incredible!
    0 of 2 people found this review helpful
    I've been looking for a lentil soup recipe! Thanks! - 10/17/08

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  • I liked this, but it was a little bland for my tastes. Added some poultry seasoning and it helped. - 8/13/08

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  • This was really, really good. The only thing I did differently is 8 boullion cubes and 8 cups of water. I may use fewer cubes next time but the same amount of water to cut back on sodium. - 7/21/08

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  • Wow! How easy, delicious, and filling this was. The only thing that I did differently was that I used 6 cups of water and 6 packets of Herb-Ox sodium free chicken boulion granules. - 6/2/08

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