Vegetable Barley Soup

Vegetable Barley Soup might be a good recipe to expand your soup recipe box. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 184 calories, 7g of protein, and 2g of fat per serving. This recipe serves 10 and costs 100 cents per serving. This recipe is liked by 160 foodies and cooks. It is brought to you by Eating Richly. If you have barley, peas, canned tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. With a spoonacular score of 91%, this dish is awesome. Similar recipes include Vegetable Barley Soup, Vegetable Barley Soup, and Vegetable And Barley Soup.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 1/2 cups barley (or brown rice)

2 bay leaves

1 14-15 oz can diced tomatoes in juice

2 carrots, peeled and chopped

2 stalks celery, chopped

1 1/2 cups cooked chickpeas (garbanzo beans)

3 cloves garlic, finely chopped

1/4 cup rough chopped fresh herbs

1 cup frozen peas

8 cups vegetable stock (you can make your own vegetable stock)

1 white onion, peeled and chopped

Equipments:

pot

bowl

Cooking instruction summary:

Place vegetable stock in a large pot with bay leaves and bring to a low boil. Add barley or brown rice and cover. Let simmer on medium low for 1 hour for barley or 10 minutes for brown rice. Add chopped carrots, onion and garlic and simmer another 10 minutes, covered. Add celery, frozen peas, chickpeas and tomatoes. Cover and simmer another 5 to 10 minutes until desired texture is reached. Divide among bowls and top with fresh herbs ( I like to use Italian parsley).

 

Step by step:


1. Place vegetable stock in a large pot with bay leaves and bring to a low boil.

2. Add barley or brown rice and cover.

3. Let simmer on medium low for 1 hour for barley or 10 minutes for brown rice.

4. Add chopped carrots, onion and garlic and simmer another 10 minutes, covered.

5. Add celery, frozen peas, chickpeas and tomatoes. Cover and simmer another 5 to 10 minutes until desired texture is reached. Divide among bowls and top with fresh herbs ( I like to use Italian parsley).


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