Rating: 3 stars
230 Ratings
  • 1 star values: 21
  • 2 star values: 86
  • 3 star values: 60
  • 4 star values: 35
  • 5 star values: 28
  • 230 Ratings

Gallery

Jonny Valiant

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Makes 8 quarts, serves 16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the barley according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

228 calories; fat 5g; saturated fat 1g; cholesterol 0mg; sodium 461mg; protein 7g; carbohydrates 43g; fiber 11g.
Advertisement
Advertisement