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    Home » Recipes » Soups

    Vegetable Barley Soup with Chickpeas

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    Vegetable Barley Soup, a popular one-pot vegetarian meal soup can be made even more tasty and nutritious by following this recipe. This is an easy vegetarian recipe for a diabetic-friendly, protein-rich, and vegan soup. During cold weather, both mind and heart call for cozy and comforting meals. Soups or stews are a perfect compliment for cold-weather season meals.

    Vegetable Barley Soup with Chickpeas

    The main ingredients of this soup are chickpeas, barley, and a lot of vegetables.

    Ingredients for Vegetable Barley Soup with chickpeas

    Adding Barley leads to a robust texture and flavor in the soup while providing other nutritional benefits. Chickpeas add much-needed proteins and fibers to the soup making it more hearty and filling. This soup by itself also makes a perfect light and low-carb one-pot vegetarian meal.

    2016-10-15-chickpea-barley-soup-featured-4

    Don't forget to leave a comment and or share with your friends/family if you like it. We would love to hear your feedback.

    Vegetable Barley Soup with Chickpeas
    4.80 from 5 votes

    Chickpeas Vegetable Barley Soup

    Vegetable Barley Soup with chickpeas is perfect for cold weather and is very easy to make. This soup is diabetic-friendly, protein-rich, vegan, and gluten-free.
    Review Print Pin Share
    Prep Time20 mins
    Cook Time45 mins
    Soaking Time6 hrs
    Total Time1 hr 5 mins
    Course: Main Course, Soup
    Cuisine: Indian, Italian, Mediterranean
    Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian
    Keyword: Barley Soup, Chickpea Soup, Chickpea Vegetable Barley Soup, Vegetable Barley Soup
    Servings: 7
    Calories: 159kcal
    Author: Rupali Agarwal

    Equipment

    • Cutting Board
    • Utility knife
    • Mixing Bowl
    • Spatula

    Ingredients

    • ½ cup Garbanzo Beans soaked and boiled al dante
    • ½ cup Barley Cooked as per package instructions al dante
    • ½ lb Zucchini Julienned
    • 4 oz Squash Juilenned
    • 5 oz Carrots Julienned
    • 2 cup Kale Chopped
    • 12 oz Tomato Chopped
    • 5 oz Celery Chopped
    • 8 oz Onion Sliced
    • 0.25 oz Ginger - 1 inch piece Julienned
    • 2 tablespoon Lemon juice - 1 to 2 tbs
    • 2 tablespoon Oil - 2 tbs

    Spices

    • 4 Bay leaves
    • 2 teaspoon Salt As per taste
    • 1 teaspoon Black pepper
    • ½ teaspoon Rosemary Fresh
    • 9 cups Water or stock Moderate based on desired consistency. Water preferred to keep the sodium level low.

    Instructions

    • Heat oil in a wide deep pan or dutch oven.
      2 tablespoon Oil
    • Add bay leaves and ginger. Then let it saute for few seconds.
      4 Bay leaves, 0.25 oz Ginger
      Cooking bay leaves and ginger for vegetable barley soup
    • Add onions, celery and tomatoes. Saute until tender and mushy.
      5 oz Celery, 8 oz Onion, 12 oz Tomato
      Cooking vegetables for barley soup
    • Now add carrots, zucchini, squash and kale; one by one and saute for few minutes. Maintain the crispiness of the vegetables by not overcooking.
      ½ lb Zucchini, 4 oz Squash, 5 oz Carrots, 2 cup Kale
      Added vegetable and leafs to make vegetable barley soup
    • Add salt and black pepper to the vegetables. Mix well.
      2 teaspoon Salt, 1 teaspoon Black pepper
      Vegetables being cooked for vegetable barley soup
    • Now add boiled chick peas and cooked barley.
      ½ cup Garbanzo Beans, ½ cup Barley
      Adding boiled chickpea and cooked barley to the soup mix
    • Mix well with rest of the vegetables.
      All vegetable, chickpeas and barley mixed to cook for soup.
    • Add water or stock and let it simmer for 20 to 25 minutes. Add more water/stock if consistency starts to become too thick. If using water, start with less water and add little by little to avoid making it to watery. Flavors become subdued if soup is too diluted.
      9 cups Water or stock
      Vegetable barley soupd with chikpeas being simmered to cook fully
    • After simmering is complete add rosemary and lemon juice as the last step.
      ½ teaspoon Rosemary, 2 tablespoon Lemon juice
      Chickpeas Vegetable Barley Soup

    Notes

    Before serving do a taste test and adjust salt, pepper and lemon juice accordingly.
    Nutrition Facts
    Chickpeas Vegetable Barley Soup
    Amount Per Serving
    Calories 159 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 727mg32%
    Potassium 614mg18%
    Carbohydrates 25g8%
    Fiber 6g25%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 7580IU152%
    Vitamin C 45.5mg55%
    Calcium 88mg9%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
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    Reader Interactions

    Comments

    1. Usha says

      October 21, 2019 at 12:28 am

      5 stars
      Whole some .want more recipes like this

      Reply

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    Rupali profile photo

    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

    More about Rupali →

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