Vegetable Barley Soup with Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 tbs olive oil2 leeks thinly sliced2 large carrots peeled and sliced2 ribs celery sliced1 cup pearl barley64oz chicken broth1 cup canned garbanzo beans2 cups cabbage thinly sliced1 cup cubed butternut squash1 cup sliced zucchini1 cup green beans in 1" pieces
In a medium sized pot, add the barley and chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes or until the barley is tender.
Meanwhile, chop the veggies and heat the oil in a stock pot.
Add the leeks, carrot, celery and garlic and sautee until softened.
Add the remaining vegetables and the drained chickpeas.
Once cooked, add the barley and broth to the stockpot and simmer until the butternut squash is cooked through.
Serve with parmesan cheese as a garnish.
Makes about 20 cups.
Number of Servings: 20
Recipe submitted by SparkPeople user MAMMASPARKS.
Meanwhile, chop the veggies and heat the oil in a stock pot.
Add the leeks, carrot, celery and garlic and sautee until softened.
Add the remaining vegetables and the drained chickpeas.
Once cooked, add the barley and broth to the stockpot and simmer until the butternut squash is cooked through.
Serve with parmesan cheese as a garnish.
Makes about 20 cups.
Number of Servings: 20
Recipe submitted by SparkPeople user MAMMASPARKS.
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 2.7 g
- Cholesterol: 1.0 mg
- Sodium: 678.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.3 g
- Protein: 6.7 g
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