Vegetable Barley Soup

Jonny Valiant

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Makes 8 quarts, serves 16| Hands-On Time: 30m | Total Time: 1hr 00m

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

Cook the barley according to the package directions.
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.
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.
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.

By Kate Merker, March 2009

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 228

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

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray

To freeze: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months.To cook: Thaw the soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.