Tomato Barley Soup with Roasted Chickpeas

Name: Tomato Barley Soup with Roasted Chickpeas
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 2 tablespoons olive oil; 1 cup diced onion ((1 medium)); 3 carrots, (diced); 1 cup dry barley, (rinsed); 2 28-ounce cans crushed tomatoes (preferably fire roasted); 4 cups vegetable broth; 2 tablespoons tomato paste; 6 cloves garlic, (sliced); 1 tablespoon dry oregano; 1 tablespoon dry basil; 2 teaspoons crushed rosemary; ½ teaspoon crushed red pepper; Salt and pepper; 2 cups chopped Lacinato kale ((1 pound)); 1 batch Vegan Cheesy Herb Roasted Chickpeas ((see notes below for recipe link)); Fresh basil leaves

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 4

Author : Stephanie McKercher, RDN

Tomato Barley Soup with Roasted Chickpeas

Instructions

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Step 1

Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic.

Step 2

Stir in crushed tomatoes, vegetable broth, tomato paste, garlic, oregano, basil, rosemary, crushed red pepper, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40 minutes, or until barley is tender but still slightly al dente. Stir in kale and cook 5 minutes, or until wilted and tender.

Step 3

Serve with Vegan Cheesy Herb Roasted Chickpeas if desired.

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