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Healthy Vegetable Soup with Lentils and Barley

This vegetable soup with barley and lentils is a delicious and healthy homemade soup that comes together easily. Packed full of hearty vegetables and the plant-based goodness of barley and lentils, this soup will keep you feeling full and satisfied.
Course Main Course
Cuisine Australian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 236kcal
Author Sally

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 large carrots
  • 2 stalks celery
  • 2 tablespoons tomato paste
  • 2 small/medium potatoes
  • 1 swede
  • 1 parsnip
  • 1 cup dried soup mix or a combination of lentils and barley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable stock
  • 2 cups water
  • ½ cup frozen peas
  • chopped parsley to serve

Instructions

  • Start by prepping all the vegetables. Peel and dice the onion, garlic, carrots, potatoes, swede and parsnip. Chop the celery.
  • Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
  • Stir in the tomato paste, thyme, oregano and basil. Cook for 1–2 minutes until fragrant.
  • Add the potatoes, swede, parsnip and dried soup mix. Stir well to combine.
  • Pour in the vegetable stock and water. Season with salt and pepper, then mix through. Bring to the boil.
  • Once boiling, reduce the heat to a low simmer, cover, and cook for about 45 minutes or until the lentils and barley are tender.
  • Add the frozen peas and stir through. Let them heat for a few minutes, then taste and adjust the seasoning if needed.
  • Serve hot, topped with chopped parsley if desired.

Notes

Soup mix is a mix of legumes and grains, usually split peas, barley, lentils.
Vegetables: I love using parsnip and swede for a little extra veggie variation, but you could substitute them for an extra potato. Most Australian supermarkets sell a vegetable soup pack, which is a pre-packaged combination of potatoes, onion, celery, carrot, parsnip and swede which is what you need for this recipe.

Nutrition

Calories: 236kcal | Carbohydrates: 47g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 811mg | Potassium: 761mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4939IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 2mg
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