Vegetable Barley Soup

Ingredients

• 8.0 250ml Soup, broth, vegetable, ready-to-serve
• 1.0 250ml Grains, barley, dry
• 2.0 1 large (18.4cm to 21.6cm long) Carrot, raw
• 2.0 1 large stalk (28cm to 31cm long) Celery, raw
• 411.0 g Tomatoes, canned, red, ripe, diced
• 1.0 1 can Chickpeas (garbanzo beans, bengal gram), canned, drained, rinsed
• 2.0 0.5g Spices, bay leaf
• 1.0 5ml Spices, garlic powder
• 1.0 5ml Sweets, sugars, granulated
• 1.0 5ml Salt, table
• 1.0 0.5g Spices, pepper, black
• 1.0 5ml Spices, curry powder
• 1.0 5ml Spices, paprika

Instructions

1. Dice the carrots and celery. Drain and rinse the chickpeas.

2. Bring the vegetable broth to a boil in a large pot. Add the barley, bay leaves, garlic powder, curry powder, paprika, sugar, salt and pepper.

3. Reduce to a simmer, cover, and cook for 25 minutes until the barley starts to soften.

4. Add the carrots, celery, and the tomatoes with their juice. Simmer uncovered for another 20 minutes, until the barley and vegetables are tender.

5. Stir in the chickpeas and heat through, about 5 minutes.

6. Remove the bay leaves. Taste and adjust the salt. Barley keeps absorbing liquid as it sits, so add a splash of broth when reheating leftovers.