Vegetable Barley Soup
Meredith Levin
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
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 oz. can diced tomatoes (or four 28 oz. cans)
- 1 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
- 2 15.5 oz. cans chickpeas, rinsed
See full recipe
notes
Can add fresh garlic to give it a little more flavor
Source: Meredith
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