1cupdried soup mixor a combination of lentils and barley
½teaspoondried thyme
½teaspoondried oregano
½teaspoondried basil
¼teaspoonsalt
¼teaspoonblack pepper
4cupsvegetable stock
2cupswater
½cupfrozen peas
chopped parsleyto serve
Instructions
Peel and dice the onion and garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
While the onions are cooking, peel and dice the carrots and chop the celery. Once the onions are soft, add the carrots and celery to the pot. Add in the tomato paste and herbs and stir through, cooking until fragrant.
Peel and chop the remaining vegetables and add to the pot along with the soup mix, stirring to combine.
Add stock, water and salt and pepper. Mix through and bring to the boil. Cover and turn the heat down to a low simmer for about 30 minutes or until the barley and lentils are soft.
Add in frozen peas and stir to heat through. Adjust salt and pepper to taste. Serve hot with chopped parsley if desired.
Notes
Soup mix is a mix of legumes and grains, usually split peas, barley, lentils.I love using parsnip and swede for a little extra veggie variation, but you could substitute them for an extra potato.