Palouse Soup Mix
Cozy up with a hearty bowl of Palouse Soup Mix, a timeless medley of wholesome ingredients perfect for family meals or meal prep. This satisfying vegetarian soup combines the earthiness of dried lentils, split peas, and pearled barley with the fresh flavors of carrots, celery, and onion, all simmered in a flavorful vegetable broth infused with garlic, smoked paprika, and thyme. With just 15 minutes of prep and a simmering cook time that fills your kitchen with irresistible aromas, this one-pot wonder delivers a protein-packed, nutrient-rich dish that's as comforting as it is nutritious. Customize with fresh parsley for a garnish that adds a pop of color and flavor, and enjoy a bowl of pure heartwarming goodness. Perfect for weeknight dinners or make-ahead lunches, this Palouse Soup Mix is your ticket to balanced, fuss-free dining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried lentils (any variety)
- 1 cup dried split peas (green or yellow)
- 0.5 cup pearled barley
- 2 medium carrots, diced
- 2 stalk celery stalks, diced
- 1 medium yellow onion, diced
- 3 clove garlic cloves, minced
- 2 tablespoon olive oil
- 8 cup vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Rinse the lentils, split peas, and barley under cold water until the water runs clear. Set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced carrots, celery, and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the lentils, split peas, and barley. Mix well to coat them with the oil and aromatics.
Pour in the vegetable broth and stir to combine.
Add the bay leaves, dried thyme, smoked paprika, salt, and black pepper. Stir.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
Simmer the soup for 50-60 minutes, stirring occasionally, until the lentils, peas, and barley are tender.
Taste and adjust seasoning with more salt and pepper, if needed.
Remove the bay leaves and discard them.
Ladle the soup into bowls, garnish with chopped fresh parsley (if using), and serve warm.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7045 mg | 306% | |
| Total Carbohydrate | 479.1 g | 174% | |
| Dietary Fiber | 118.8 g | 424% | |
| Total Sugars | 61.8 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 7948 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
