Jicama Lentil Barley Soup
Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down ;-)
- 1 Tbsp. extra virgin olive oil
- 2 cups ground chicken (I prefer dark meat)
- 1/2 large yellow onion, chopped
- 2 cups jicama, chopped
- 1 1/2 cup celery, chopped
- 3/4 cup dry lentils
- 1/3 cup pearl barley
- 6 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 (14.5 oz.) cans diced fire roasted tomatoes (for a less thick soup do not drain)
Heat oil in a skillet and cook chicken and onion over medium heat until meat is no longer pink and drain.
Transfer to a slow cooker. Stir in the jicama, celery, lentils, barley, broth, salt and pepper. Cover and cook on low for 6 hours. Add the diced tomatoes and cook 2 hours longer.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on October 21, 2016 at 2:16:23 PM on 10.0.1.156 in 3 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us