Simple Winter Soup

Mmm, I love this.

It takes me back to the days of my youth, spent at my grandparent’s farm.

I’ve left out the quantities because it depends on what I have around the house; this is perfect for using up older veggies.

You can also add spinach, kale, mushrooms, broccoli or even tomato and it works wonderfully.

It doesn’t require stock because you are making stock!


1/2 cup red lentils
1/2 cup barley
chopped celery
chopped parsnip
chopped pumpkin
chopped carrots (2)
1/2 chopped potato (no more)
1/2 chopped onion
Enough water to cover the veggies
2-3 teaspoons salt


Put barley and red lentils into large pot. Add onion, then the rest of the vegetables. Never add more than 1/2 a potato. Fill with enough water to cover the vegetables and salt generously. I tend to cook this with 1 & 1/2 teaspoons of salt, then add more to taste at the end. Boil for about 30 to 45 minutes or until vegetables are cooked. Serve with a chunk of bread, salt and pepper.

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