Chickpea Soup with Kale and Barley

As the weather cools I begin to search for my seasonal fall vegetable recipes in my crowded over-stuffed shoe-box. Believe me it almost takes the entire afternoon to do this. Someday, I promised my kids I’ll try and scan them into an organized file. Soups are my favorite to make, the fill the house with wonderful smells and frost up the windows. My go to is my Chickpea Soup with kale and barley, for a hearty meal.

This Chickpea Soup with Kale and Barley is quick and full of goodness.When it turns cold outside I begin to use up all my summer pantry ingredients and shop for more seasonal and more hearty vegetables. As your plan out your weekly meals, I have compiled a short list for you in preparation for a colder season ahead. If you decide to cook fresh chickpeas, check out my cooking techniques for chickpeas. I cook up a pound or two on the weekends and freeze the remaining beans for hummus and soups. You can find my homemade vegetable stock as well on my blog, for those of you who are interested in developing your own freshly made stock. For a last touch to your soup try and add a splash of lemon!

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Chickpea Soup with Kale and Barley

Try adding this soup to your recipe box for a nice fall dish for your family. Replace what you have in your cupboard for the grains with pasta or rice.

Course Soup

Cuisine California Greek

Keyword barley, chickpeas, kale, soup

Servings 4

Author Mary Papoulias-Platis

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced onion
• 4 garlic cloves, minced
• 3 cups cooked chickpeas
• 1 14.5 oz. can diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped rosemary
• salt and pepper as needed
• 1/2 cup of cooked barley
• 2 cups of chopped kale
• Juice of one lemon

Instructions

Vegetable Stock

1. Make your vegetable stock and set aside. Or purchase boxed or canned stock .

Barley

1. Place 2 cups of of water on to boil and add the barley. Cook until tender. Drain.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and cook until vegetables are tender, 5-6 minutes.
3. Add the chickpeas, tomatoes, broth, fennel seeds, pepper flakes, parsley and rosemary.
4. Bring the soup to a boil, reduce the heat and simmer around 30 minutes.
5. Add the cooked barley and kale and cook until tender.
6. Add the lemon juice before serving.
7. Makes 2 quarts

Recipe Notes

Save the cooking water from the barley, pasta, or rice you are pre-cooking, for extra liquid you may need for the soup.

Try many of my other soups:

Greek Escarole Soup with Orzo

Cabbage Soup with Fresh Vegetable Stock

Cold Tomato and Zucchini Soup with Ginger

Stay Healthy,

Mary 

© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

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Tagged as: #MeatlessMondays, barley, chickpea, Fall, family meals, fennel, kale, pantry ingredients, soups, vegetables, vegetarian