Vegetable Barley and Chicken Chowder with Lentils and Split Peas

Veggie Barley & Chicken Chowder Soup

This hearty chowder has lentils, split peas, barley and is flavoured with thyme and a bay leaf. Serve this soup to the whole family, and they will all be asking for seconds.

Before you begin, be sure to rinse the lentils, split peas and barley thoroughly, to remove any dirt or residue.

This recipe calls for cooked chicken, so be sure to cook the chicken the night before. You can also use a store-bought rotisserie chicken, or if cooking chicken one night, cook extra and freeze the extra for the soup.

Lentils, split peas, barley, and vegetables. Ingredients for the vegetable, barley, and chicken chowder soup

Ingredients for Veggie Barley & Chicken Chowder soup

Vegetable Barley and Chicken Chowder with Lentils and Split Peas

Serves 6

1 tablespoon vegetable oil

1 large onion, chopped

1 clove garlic, minced

4 cups chicken broth or chicken stock

1 28-oz can diced tomatoes and their juices

3 cups water

3 medium-sized carrots, chopped

1 cup frozen corn

1 red bell pepper, seeded and chopped

2 celery stalks, chopped

1/4 cup dried lentils, rinsed well

1/4 cup pearl or pot barley, rinsed well

1/4 cup split peas, rinsed well

1/2 teaspoon dried thyme leaves

1 dried bay leaf

2 cups cooked chicken, diced

Salt and pepper, to taste

Heat oil in a large Dutch oven or heavy pot, over medium-high heat. Add onions and garlic and sauté until soft and translucent, about 5 to 7 minutes. Add all other ingredients, except the chicken. Bring to a boil, then lower the heat and simmer 45 minutes. Add chicken and season with salt and pepper.