Tuesday, September 4, 2012
Vegetarian Barley Soup- Carrot, chickpea, tomato
3 cups veg. broth
1 cup carrot juice
1 cup shredded carrots
1 cup minced celery
1/2 cup barley
1 15oz can chickpeas (garbanzo beans)
1 8oz can tomato sauce
2 tsp balsamic vinegar
1 tsp olive oil
1 tsp garlic salt
1/2 tsp black pepper
In a large pot on med-high heat, add oil and saute carrots and celery for 5 minutes.
Add broth, carrot juice, barley and beans and bring the pot to a boil.
Stir and set to simmer, covered for 30 minutes.
Add tomato sauce, and spices and return to a boil.
Boil for 15 minutes, uncovered, stirring frequently.
Remove from heat and stir in vinegar. Taste and season to your liking (I add parsley and rosemary as well).
I also like to thicken this soup by putting 3-4 ladles of soup in the blender, then adding it back in.
Posted by Kasey at 3:17 PM