Sweet Potato Barley Soup

Prep time: 10min
Total time: 60min
Serves 4
1 tsp
vegetable oil
5 mL
1/2
onion, finely chopped
0
1
Organic Carrot, finely chopped
0
1 stalk
celery, finely chopped
0
2 sprigs
fresh Thyme
0
1
Bay Leaf
0
1/2 cup
pearl barley
125 mL
1 carton
Chicken Broth - 35% Less Sodium
900 mL
1
sweet potato, peeled and cubed
0
1/4 cup
dry lentils
60 mL
calories
190
fat
2 g
saturated fat
0.2 g
carbs
34 g
protein
10 g
fibre
7 g
sodium
640 mg

Directions

  1. In a saucepan, heat the oil over medium-high heat. Cook 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.

  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 and transfer to a container or resealable plastic bag to freeze.

  3. To serve, place soup in a saucepan and heat 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.

Tip

NOTE: Total Time: 1 hour (from frozen); 50 min. (from fresh).