Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Makes: 6 to 8 portions
Ingredients:
- 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
Instructions:
- 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.
Source: mariaushakova.com
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