Vegetable Barley Soup

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Photo by Jonny Valiant
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  • Makes 8 quarts, serves 16
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    Nutritional Information

    Per Serving

    • Calories 228 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 461 mg
    • Protein 7 g
    • Carbohydrate 43 g
    • Fiber 11 g

Ingredients

  1. Check 1 1/2cups barley
  2. Check 1/4cup olive oil
  3. Check 6 carrots, diced
  4. Check 6 stalks celery, diced
  5. Check 4 large onions, diced
  6. Check 4 parsnips, diced
  7. Check kosher salt and black pepper
  8. Check 1 102-ounce can diced tomatoes (or four 28-ounce cans)
  9. Check 1 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
  10. Check 2 15.5-ounce cans chickpeas, rinsed

Directions

  1. Cook the barley according to the package directions.
  2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
  3. Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
  4. Add the kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.