Vegetable Barley Soup


Ingredients

  • 2T olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1c uncooked pearl barley
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1t garlic granules
  • 1t sugar
  • 1t curry powder
  • 1t paprika
  • 1t Worcestershire sauce
  • 3 bay leaves
  • 6c vegetarian beef broth
  • 3c water
  • salt and pepper to taste
  • 2 large carrots, sliced
  • 2 stalks celery, diced
  • 2c cauliflower, chopped into large florets
  • 1/2 bunch kale, roughly chopped
  • 1/2c frozen peas
  • 1/2 bag new potatoes, quartered

Directions

  1. Heat oil on medium-high and brown onions.
  2. Add garlic, seasoning, and pearl barley. Stir to combine.
  3. Add remaining ingredients except vegetables. Bring to a boil and then simmer for about 20 minutes, or until barley is almost cooked.
  4. Add potato, cauliflower, celery, carrots, and kale and continue to simmer until potato is tender. Add peas and simmer until thawed. Remove bay leaves and serve.