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Vegetable Barley Soup with Chickpeas
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4.86 from 7 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.
Prep Time20 minutes
Cook Time45 minutes
Soaking Time6 hours
Total Time1 hour 5 minutes
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

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

Calories: 159kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Sodium: 727mg | Potassium: 614mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7580IU | Vitamin C: 45.5mg | Calcium: 88mg | Iron: 1.7mg