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
Servings4
AuthorMary Papoulias-Platis
Ingredients
2tablespoonsextra virgin olive oil
1cupdiced onion
4garlic cloves, minced
3cupscooked chickpeas
1 14.5oz.can diced tomatoes
5cupsvegetable broth
1teaspoonfennel seeds
1/4teaspoonred pepper flakes
1tablespoonchopped fresh parsley
1tablespoonchopped rosemary
salt and pepper as needed
1/2cupof cooked barley
2cupsof chopped kale
Juice of one lemon
Instructions
Vegetable Stock
Make your vegetable stock and set aside. Or purchase boxed or canned stock .
Barley
Place 2 cups of of water on to boil and add the barley. Cook until tender. Drain.
In a large pot, heat the oil over medium heat. Add the onion, garlic and cook until vegetables are tender, 5-6 minutes.
Add the chickpeas, tomatoes, broth, fennel seeds, pepper flakes, parsley and rosemary.
Bring the soup to a boil, reduce the heat and simmer around 30 minutes.
Add the cooked barley and kale and cook until tender.
Add the lemon juice before serving.
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.