Kashi Purifying Soup +

• 3 tbsp olive oil
• 2/3 cup Kashi 7-Grain Pilaf
• 2/3 cup split peas
• 2/3 cup lentils
• 2/3 cup pearl barley
• 1 very large carrot diced
• 2 ribs celery sliced
• 1 medium onion chopped
• 1 plump garlic clove minced
• 1 cup San Marzano tomatoes, chopped, with about 1/2 cup liquid from the can
• 1 cup chopped Cremini mushrooms
• 10 cups chicken broth
• 1 bay leaf
• 1 tsp sweet paprika
• 1/2 tsp thyme
• 1/2 tsp dill weed
• 1/2 tsp pepper
• 1 tsp Kosher salt

1. Saute the chopped vegetables in olive oil a few minutes until slightly softened. Add the kashi, lentils, split peas and barley and stir to moisten. Add the liquid, seasonings, mushrooms and tomatoes, bring to a boil, and lower to very low simmer. Cover and simmer for one hour.

olive oil, pilaf, split peas, lentils, pearl barley, carrot, celery, onion, garlic, tomatoes, cremini mushrooms, chicken broth, bay leaf, sweet paprika, thyme, dill, pepper, kosher salt

Taken from www.epicurious.com/recipes/member/views/kashi-purifying-soup-53110591 (may not work)