Hearty butternut squash barley soup

Hearty Butternut Squash Barley Soup

This Hearty Butternut Squash Barley Soup is full of healthy protein, low glycemic grains, and super healthy vegetables. Make it on the weekend and enjoy all week for lunch or dinner. Also good for freezing.

SERVINGS 6
  • RECIPE SOURCE mariaushakova.com
  • PREP TIME 20 min
  • COOKING TIME 45 min
  • TOTAL TIME 1 hrs 5 min

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

Cooking 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.

Allergens

gluten, wheat, celery, yeast