slow cooker barley/mushroom/lentil soup


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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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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

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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