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:

  1. 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.
  2. Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley.
  3. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
  4. 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.
  5. 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.
  6. Transfer the veggies into the soup. Season with garlic powder, salt and pepper.
  7. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
  8. Add the parsley and turn off the heat.

Source: mariaushakova.com