Vegetable Barley Soup

Weekly Recipe: 
vegetable barley soup

Servings: 8

Total Time: 1 hour


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.