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Vegetarian Lentil and Barley Soup

Vegetarian Lentil and Barley Soup

Something healthy and warm to start off National Nutrition Month! 

Serves: 8 (Serving= 1 cup)


  • 1/2 cup lentils, uncooked
  • 1/3 cup pearled barley, uncooked
  • 2 cans (10.75 ounces or 2.5 cups) cream of mushroom soup (choose gluten free for GF version)
  • 4 cups unsalted vegetable stock (choose gluten free for GF version)
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 Tablespoon garlic powder
  • 1 Tablespoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 Tablespoon dried basil
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon minced garlic


  1. In a large crockpot, combine all ingredients and cook on low for 9 hours.



To make bariatric diet friendly:

If a lot of liquid is left after cooking, drain soup. You can also puree this soup after cooking to eat during the puree diet stage. You can freeze 1 ounce portions in an ice cube tray for up to 2 months. May add cooked lean ground turkey for additional protein. You can make this ahead of time and freeze for later.

Bariatric nutrition information remains about the same for drained 1 cup portion