This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.
As the weather is getting colder, there is nothing like having a big pot of soup on the fire. This is my version of lentil soup but feel free to play around with the vegetables you put in!
If you don’t have chicken or vegetable stock, you can use water, just be sure there is enough salt to bring out the flavor of the vegetables. Adding basil here is not for garnish, it is for flavor. The sharpness of the basil will pair well with the sweet and simple flavors of the soup.
This is an amazingly quick recipe IF you have really good chicken stock or leftover chicken soup. It’s important to have a really good base to have a flavorful soup!
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.