Vegetable Barley Soup

By mitzzy

This winter favorite may be meatless, but it’s rich with filling barley and chickpeas and hearty vegetables like parsnips and kale. Make a big batch and freeze the leftovers for another chilly day.

Ingredients

• 1 1/2 cups barley
• 1/4 cup olive oil
• 6 carrots, diced
• 6 stalks celery, diced
• 4 large onions, diced
• 4 parsnips, diced
• kosher salt and black pepper
• 1 102-ounce can diced tomatoes (or four 28-ounce cans)
• 1 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
• 2 15.5-ounce cans chickpeas, rinsed

Details

Servings 16

Preparation

Step 1

Cook the barley according to the package directions.
Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
Add the kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.