Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Makes: 6 to 8 portions
4 Tbsp olive oil, divided
1 pound ground chicken or turkey
1 L / 4 cups chicken broth
7 cups water
1/2 cup pot barley, rinsed
1/3 cup yellow split peas, rinsed
1/3 cup green split peas, rinsed
1 leek, chopped
2 celery stalks, chopped
1 yellow bell pepper, cored and chopped
1 red bell pepper, cored and chopped
2 carrots grated
2 cups chopped butternut squash
1 Tbsp garlic powder
salt and pepper to taste
handful of parsley, chopped
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground chicken and cook breaking into small pieces with the back of a wooden spoon.
Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
Add the parsley and turn off the heat.