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Vegetable Barley Soup
February 1st, 2012
Weekly Recipe:
NonWeekly
Servings: 8
Total Time: 1 hour
Ingredients:
¾ cups barley
1/8 cup olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
kosher salt and black pepper
2 28-ounce cans diced tomatoes
1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)
15.5 ounce can chickpeas, rinsed
Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.
To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw 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.