Vegetable Barley Soup - - Baby and parenting forums and reviews
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#1 of 1 Old 06-28-2010, 11:19 AM - Thead Starter
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Makes 8 quarts, serves 16

Hands-On Time: 30m

Total Time: 1hr 00m

1 1/2 cups barley
1/4 cup olive oil
6 carrots, diced
6 stalks celery, diced
4 large onions, diced
4 parsnips, diced
kosher salt and black pepper
1 102-ounce can diced tomatoes (or four 28-ounce cans)
1 bunch kale, thick stems discarded and leaves chopped (about 8 cups)
2 15.5-ounce cans chickpeas, rinsed

1.Cook the barley according to the package directions.

2.Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.

3.Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.

4.Add the kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.

By Kate Merker, March 2009

mom to Drew (16) High School At Last!
mom to Ally (10) 4th Grade, Baby! WooHoo!

Parenthood:  That state of being better chaperoned than you were before marriage.  ~Marcelene Cox  Sing out loud in the car even, or especially, if it embarrasses your children.  ~Marilyn Penland
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