Sweet Potato Barley Soup
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 1 tsp
- vegetable oil
- 5 mL
- ½
- onion, finely chopped
- 1
- carrot, finely chopped
- 1 stalk
- celery, finely chopped
- 2 sprigs
- fresh thyme
- 1
- bay leaf
- ½ cup
- pearl barley
- 125 mL
- 1 carton
- sodium-reduced chicken broth
- 900 mL
- 1
- sweet potato, peeled and cubed
- ¼ cup
- dry lentils
- 60 mL
Directions
Step 1
In a saucepan, heat the oil over medium-high heat. Saute the onion, carrot and celery until the onion is translucent, about 5 min. Stir in the thyme, bay leaf and barley, and cook 1 min.
Step 2
Stir in the broth and bring to a simmer for 15 min. Remove the thyme. Let the broth cool completely. Add the sweet potato and lentils. NOTE: You can transfer to a container or resealable plastic bag to freeze for later use at this point.
Step 3
Cook over medium heat, covered, until the sweet potato and lentils are tender, about 20 min. Garnish with fresh chopped parsley and shaved Parmesan, if desired.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 190
- Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 7 g
- Protein:
- 10 g
- Sodium:
- 640 mg