Vegetable Barley Soup

Vegetable Barley Soup
Jonny Valiant
Makes 8 quarts, serves 16
preparation
30
minutes
cooking
60
minutes

Ingredients

1 1/2
cups
barley
1/4
cup
olive oil
6
carrots, diced
6
stalks celery, diced
4
large onions, diced
4
parsnips, diced
kosher salt and black pepper
1
102-ounce can diced tomatoes (or four 28-ounce cans)
1
bunch kale, thick stems discarded and leaves chopped (about 8 cups)
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.
Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 228
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 461 mg
  • Protein 7 g
  • Carbohydrate 43 g
  • Fiber 11 g
What does this mean? See Nutrition 101.