Old world vegetable soup

A simple and delicious way to use up store-cupboard ingredients.

  • Preparation Time10 mins
  • Cooking Time75 mins
  • Serves4
  • DifficultyEasy
1 large onion, finely diced
55g oil or unsalted butter
50g split peas
50g barley
2L chicken stock, water, or a combo
500ml water
75g elbow pasta
280g package frozen lima beans
280g frozen mixed garden vegetables
10g roughly chopped dill leaves
Salt and freshly ground pepper

1) Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour.

2) Add the pasta and cook 10 minutes longer. Then add the butter beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.

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