Lentil Barley And Sweet Potato Soup

---

Even avowed meat eaters will tuck into a vegetarian soup that’s this thick and hearty. Tip: if you’re serving toddlers, spoon their soup into a blender and purée until smooth; thin with milk or water if needed. From todays parent magazine. I always remove 1-2 cups of the soup, purree and return it to the pot.

---

Steps

---

Heat oil in a large pot over medium.

---

Add celery , onion and garlic , and cook , stirring , for 5 minutes or until softened.

---

Add sweet potato , barley , oregano and basil , and stir to coat well.

---

Add tomato paste and vinegar , and stir to combine.

---

Add 5 cups of the broth and bring to a boil.

---

Reduce heat.

---

Cover and simmer for about 35 minutes , or until sweet potato and barley are tender.

---

Stir in remaining broth , plus lentils and parsley.

---

Cook 5 minutes more , or until the soup is heated through.

---

Ingredients

---

canola oil, celery, onion, garlic cloves, sweet potato, pearl barley, dried oregano leaves, dried basil leaves, tomato paste, balsamic vinegar, reduced-sodium vegetable broth, lentils, fresh flat-leaf parsley