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.
- 14.79 ml canola oil
- 2 stalk celery, minced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 sweet potato, peeled and diced, about 14 oz (425 g)
- 118.29 ml pearl barley
- 9.85 ml dried oregano leaves
- dried basil leaves
- 44.37 ml tomato paste
- 29.58 ml balsamic vinegar
- 1419.54 ml reduced-sodium vegetable broth or 1419.54 ml chicken broth, divided
- 540 ml lentils, drained and rinsed
- 29.58 ml chopped fresh flat-leaf parsley
- 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.
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.