Split-Peas, Barley and Bean Soup

Nothing  warms you up on a chilly day like a warm bowl of a hearthy, delicious and nutritious soup! 

If you have been following my blog you know I LOVE soups! I find soup to be the easiest foods to make at home. Not only making a pot of soup is very economical (you can feed a crowd) but a soup rich in vegetables or legumes makes for a delicious and nutritious meal for your family. The best part, any left overs will still tastes good the next day if not even better. Easy, fast and delicious!  

When ever we're traveling, one of our favorite places to eat at is Panera Bread. Their breads are freshly baked on site and the soups and sandwiches are delicious! I can always find one of my favorite soups and the perfect bread (or sandwich) to go with it...I love that place!! (BTW I am not getting paid to say that!)  

Well going back to my post...This soup is loaded with nutrients, a good source of fiber and vegan friendly. Even if you have not been much of a soup person, I encourage you to give it a try. You might surprise yourself and become a soup person, like me :-)  Check out more soup recipes under the heading "Soups and Sandwiches" on the side panel (in Web Version).

So here it is. The simple yet delicious Split-peas, barley and bean soup. 

Enjoy!

INGREDIENTS

1 cup split-peas, beans and barley mix

2-3 tbsp of vegetable oil

1 large onion, chopped

1/2 tsp sea salt

3 carrots, sliced

1 red pepper, diced

2 celery stalks, diced

3 tomatoes, in small cubes

1/4 tsp. paprika

1 tbsp vegeta* seasoning

2-3 tsp tomato paste

1-2 tbsp chopped parsley

black pepper, to taste

DIRECTIONS

Place the dry lentil mix into a medium saucepan. Cover with 3 cups of water and bring to a boil. Reduce heat to low and let the mix cook until beans and peas become are done.

Meanwhile in a larger pot, saute the onions in the oil. Stir in the salt and let the onion sweat. Add a splash of water if needed to prevent burning  and continue sauteing until onions  becomes translucent.

Add chopped carrots, pepper, celery, and tomatoes. Stir in the paprika, vegeta* seasoning and 4 cups of water. Cook on medium heat until vegetables become tender.

Add the lentil mix to the pot and stir in the tomato paste. Let soup come to a boil for a few minutes to blend flavors.  Season with salt and pepper to taste.

Add the chopped parsley, turn heat off  and set pot aside. 

Serve soup warm with a slice of freshly baked Corn Bread for a delicious meal.

Bon Appetit!

*Vegeta is a popular east European seasoning mix found in the seasoning section of most supermarkets and European markets.