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tomato barley soup with roasted chickpeas

4.4

(12)

gratefulgrazer.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 4

Ingredients

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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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