Step 1

Heat oil in a wide deep pan or dutch oven.

Step 2

Add bay leaves and ginger. Then let it saute for few seconds.

Step 3

Add onions, celery, tomatoes and saute until tender and mushy.

Step 4

Now add carrots, zucchini, squash and kale; one by one and saute for few minutes. Maintain the crispiness of the vegetables by not overcooking.

Step 5

Add salt and black pepper to the vegetables. Mix well.

Step 6

Now add boiled chick peas and cooked barley. Mix well with rest of the vegetables.

Step 7

Add water or stock and let it simmer for 20 to 25 minutes. Add more water/stock if consistency starts to become too thick. If using water, start with less water and add little by little to avoid making it to watery. Flavors become subdued if soup is too diluted.

Step 8

After simmering is complete add rosemary and lemon juice as the last step.

Step 9

Before serving do a taste test and adjust salt, pepper and lemon juice accordingly.