Description
A hearty and nutritious vegetable soup featuring pearl barley, chickpeas, and a variety of vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 2 cups kale or fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup pearl barley, rinsed
- 1 cup canned chickpeas, drained and rinsed
- 14 oz canned diced tomatoes with juices
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 to 7 minutes until softened and aromatic.
- Add mushrooms and continue cooking for another 5 to 7 minutes until they release moisture and begin to brown.
- Stir in rinsed pearl barley, diced tomatoes with juices, dried thyme, oregano, smoked paprika, bay leaves, salt, and pepper until evenly combined.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until barley is tender.
- Stir in chickpeas and chopped kale or spinach. Simmer for an additional 5 to 7 minutes until greens are wilted and tender.
- Taste and adjust seasoning with salt, pepper, and lemon juice. Remove and discard bay leaves.
- Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg