Barley, Split Pea and Sweet Potato Soup

This is a really healthy (and cheap) soup. I actually got the recipe from a book of baby food recipes, and just tweaked it to feed our whole family. Shaun and I had never made split peas or pearl barley in anything, and were pleasantly surprised by how tasty they were in this filling veggie soup. However, it was not a photogenic soup. Healthy and yummy, but not the prettiest sight. So I opted out of taking a picture of the final product.

• 2 tsp olive oil
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• ½ onion, diced
• 4-5 cups beef broth
• 1 cup pearl barley, rinsed
• 1 sweet potato, diced and peeled
• 1 potato, diced and peeled
• ½ cup dried split peas, rinsed
• Sea Salt and Black Pepper, to taste

In a large saucepan, heat oil over medium-high heat. Add celery, carrot and onion and cook, stirring occasionally until carrots are tender, about 5 minutes. Add broth and barley and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add sweet potato, potato and lentils. Simmer until barley, potato and lentils are very tender, about 25 more minutes. Add more broth if needed. Add sea salt and pepper to taste. Heat and serve.


Also, this makes a great meal for Baby too! Just puree it up and make sure it's cool enough. Yum!