Hearty Butternut Squash Barley Soup

Directions

• Heat 2 tbsp of olive oil in a large pot over medium heat. Add the ground turkey or beef, breaking it into small pieces with the back of a spoon. Cook until browned and fully cooked through.
• Add the chicken broth, water, barley, and yellow split peas. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes or until the split peas begin to soften.
• While the soup simmers, heat the remaining 2 tbsp of olive oil in a skillet over medium heat. Add the chopped leeks and cook, stirring constantly, for 4–6 minutes until the leeks start to caramelize.
• Add the celery, yellow and red bell peppers, grated carrots, and chopped butternut squash to the skillet. Cook for 2–3 minutes, stirring occasionally, until the vegetables soften slightly.
• Transfer the softened vegetables to the soup pot. Stir in the garlic powder, salt, and pepper. Bring the soup to a boil again, then reduce the heat to low. Cover and simmer for an additional 15–20 minutes or until all vegetables are tender.
• Stir in the chopped parsley and turn off the heat. Adjust seasoning as needed.
• Serve warm, or store leftovers in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months.