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
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  • 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.

By Ann

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