Vegetarian

Chickpea, Barley and Tomato Soup is for Lunch.

Chickpea, Barley and Tomato Soup takes 60 minutes to prepare.

Chickpea, Barley and Tomato Soup takes 90 minutes to cook.

Chickpea, Barley and Tomato Soup makes 8 servings.

The ingredients for Chickpea, Barley and Tomato Soup are:

1 cup Barley
2 Tablespoons Olive Oil
! medium Onion chopped
1 large Carrot cut into small slices
1 large stalk of Celery, diced
4 cloves Garlic, chopped
3 Bay Leaves
3 (14 oz. cans) Vegetable Broth
3 teaspoons Paprika
1.5 teaspoons Cumin
1 teaspoon Black Pepper
1 can Chickpeas (garbanzo beans) 1.75 cup drain & rinse
3 cans Diced Tomatoes (14 oz.)
Salt to taste
parsley for garnish

Here is how you make Chickpea, Barley and Tomato Soup:

Place barley in a medium bowl and cover with 2 cups of water. Let soak for 1 hour; drain.In a 5-quart Dutch oven or large soup pot, heat olive oil, garlic, onions, carrots and celery about 5 minutes or until caramelized.Add broth, bay leaves, paprika, cumin, barley and 1 cup water. Bring to a boil, reduce to a simmer and cook for 1 hour or until barley is tender.Add tomatoes and chickpeas. Cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley for garnish.Serving Size: Makes 8 1-1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user STAR*LIGHT.

The nutritional information for Chickpea, Barley and Tomato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 186.4

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 687.4 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 6.5 g
• Protein: 5.8 g

The dietary needs meet for Chickpea, Barley and Tomato Soup is Vegetarian