Wednesday, September 8, 2010


On days when it is cool and rainy, I think about making soup.  It is still summer but soup is comforting on a cold day.  Plus a big pot of soup lasts the week and is great to have for lunch.  This vegetable soup with chickpeas and barley can be made with just the vegetables if you don't want to add chickpeas and barley.  You can also add just either one of them to the soup.  If you don't add the barley or chickpeas you will need to decrease the water to about 6 cups.  Barley and chickpeas are two ingredients that I like adding to soup as they make the soup more hearty and filling.  The recipes calls for two cups of vegetables and this can be whatever you have in the fridge of freezer.  I sometimes use a combination of cauliflower, broccoli, green beans or cabbage.

1 large onion, chopped
1 clove of garlic. minced
2 stalks of celery, chopped
2 tbsp oil
1 large sweet potato, chopped
2 large carrots, chopped
2 cups of vegetables, chopped
8 cups of water
4 tsp of chicken bouillon
1/2 cup pearl barley
1 19 ounce can of chickpeas, rinsed and drained
1 tsp dried thyme
1 tsp dried basil
salt and pepper to taste

Heat oil in a large pot and saute onions, garlic and celery for about 7 minutes until soft but not brown.  Add some water to prevent sticking.  Add the sweet potato and carrots and saute for additional few minutes.  Add the remaining ingredients, bring to a boil and then simmer for about an hour.  Adjust seasonings to taste.  If the soup is too thick add more water.  Makes about 8 servings.

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