Lentil Barley Soup

• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1 can (49-1/2 ounces) chicken broth
• 3 medium carrots, chopped
• 1/2 cup dried lentils
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cubed cooked chicken or turkey
• 1/2 cup quick-cooking barley
• 2 medium fresh mushrooms, chopped
• 1 can (28 ounces) crushed tomatoes, undrained

1. In a Dutch oven or soup kettle, saute the onion, green pepper and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
2. Add chicken, barley and mushrooms; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes; heat through.

onion, green pepper, garlic, butter, chicken broth, carrots, dried lentils, italian seasoning, salt, pepper, chicken, barley, fresh mushrooms, tomatoes

Taken from www.tasteofhome.com/recipes/lentil-barley-soup/ (may not work)