Sweet Potato Barley Soup

  • Prep Time 10 min
  • Total Time 50 min
  • 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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Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 190
  • Fat 2 g
  • Saturated Fat 0.2 g
  • Carbs 34 g
  • Protein 10 g
  • Fibre 7 g
  • Sodium 640 mg