Chickpea Tomato & Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup barley2 tablespoons olive oil1 medium onion, chopped2 carrots, halved lengthwise and cut into 1/2-inch lengths2 celery stalks, diced4 garlic cloves, choppedCoarse salt and ground pepper2 bay leaves2 teaspoons sweet paprika1 teaspoon ground cuminscant 1/16th tsp crushed red pepper flakes4 cups vegetable broth1 can (14 1/2 ounces) crushed tomatoes1 can (15 ounces) chickpeas, drained and rinse1/4 cup chopped cilantro, for garnish
Rinse barley clean under running water. Place in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, barley, broth, and 1 cup of water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until barley is tender.
Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped cilantro before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CINDYBAKER7.
In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, barley, broth, and 1 cup of water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until barley is tender.
Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped cilantro before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CINDYBAKER7.
Nutritional Info Amount Per Serving
- Calories: 1,667.5
- Total Fat: 37.0 g
- Cholesterol: 0.0 mg
- Sodium: 5,490.8 mg
- Total Carbs: 300.6 g
- Dietary Fiber: 61.9 g
- Protein: 49.2 g
Member Reviews