Hearty Butternut Squash Barley Soup

• Meat

  • 1 lb Ground chicken or turkey

• Produce

  • 2 cups Butternut squash
  • 2 Carrots
  • 2 Celery stalks
  • 1 tbsp Garlic powder
  • 1 Leek
  • 1 handful Parsley
  • 1 Red bell pepper
  • 1/3 cup Split peas, yellow
  • 1/3 cup Split peas, green
  • 1 Yellow bell pepper

• Canned Goods

  • 1 liter Chicken broth

• Pasta & Grains

  • 1/2 cup Pot barley

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 7 cups Water

Found on mariaushakova.com

Description

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

Directions

• 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.