Lentil, Barley and Sweet Potato Soup

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Total Time
55mins
Prep 5 mins
Cook 50 mins

Even avowed meat eaters will tuck into a vegetarian soup that’s this thick and hearty. Tip: If you’re serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From Todays Parent Magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.

Ingredients Nutrition

Directions

  1. Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.
Most Helpful

5 5

This is easily the best soup to ever come out of my kitchen! My hubby and one-year old daughter loved it. Because I pureed some for my daughter I added a few extra frozen veggies, corn, peas, spinach and carrots. I will definitely be making this one often.