Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 bag (700 g) frozen soup vegetables
- 1 can (796 ml/28 oz.) Italian-style diced tomatoes
- 2 L (8 cups) sodium-reduced chicken broth
- 125 ml (1/2 cup) hulled barley
- 125 ml (1/2 cup) green lentils
- 2.5 ml (1/2 tsp.) garlic powder
- 2.5 ml (1/2 tsp.) onion powder
- 5 ml (1 tsp.) dried Italian herbs
- Salt and pepper to taste
Preparation
- In a large saucepan, heat oil over medium heat and sauté onion, carrot, celery, bell pepper and garlic for about 5 minutes.
- Stir in potato, stock, thyme and dill.
- Bring to the boil, reduce heat and simmer, covered, for 20 minutes.
- Add zucchini, salmon, corn and milk and continue cooking over low heat for 10 minutes. Add salt and pepper to taste.