Tomato Barley Soup with Roasted Chickpeas
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
cup
diced onion
-
3
pieces
carrots, diced
-
1
cup
dry barley, rinsed
-
2
28-ounce cans
crushed tomatoes
-
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
-
to taste
salt and pepper
-
2
cups
chopped Lacinato kale
Optional toppings
-
1
batch
Vegan Cheesy Herb Roasted Chickpeas
-
to taste
fresh basil leaves
Instructions
- Heat olive oil in a stockpot over medium-high heat, then add onion and carrots, cooking until the onion is translucent.
- Stir in the rinsed barley and cook until aromatic.
- Add crushed tomatoes, vegetable broth, tomato paste, garlic, oregano, basil, rosemary, crushed red pepper, salt, and pepper, then bring to a boil.
- Reduce heat to low-medium and simmer for about 40 minutes until the barley is tender but still slightly al dente.
- Stir in chopped kale and cook until wilted and tender.
- Serve with Vegan Cheesy Herb Roasted Chickpeas if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
You might also like