Tomato Barley Soup with Kale and Roasted Chickpeas
This cozy Tomato Barley Soup is filled with tender vegetables, hearty grains, and savory herbs. Topped with crispy roasted chickpeas, it’s a simple yet satisfying vegan meal that’s perfect for make-ahead lunches or warming dinners.
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion (1 medium)
- 3 carrots, diced
- 1 cup dry pearl barley, rinsed
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 6 cloves garlic, sliced
- 1 tablespoon dry oregano
- 1 tablespoon dry basil
- 2 teaspoons crushed rosemary
- ½ teaspoon crushed red pepper
- Salt and pepper
- 2 cups chopped Lacinato kale (1 pound)
Optional for serving:
- 1 batch Herb Roasted Chickpeas (see note)
- Fresh basil leaves
Instructions
- Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic.
- Stir in crushed tomatoes, vegetable broth, tomato paste, garlic, oregano, basil, rosemary, crushed red pepper, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40 minutes, or until barley is tender but still slightly al dente. Stir in kale and cook 5 minutes, or until wilted and tender.
- Serve with roasted chickpeas if desired (see note).
Video
Notes
- Recipe for Herb Roasted Chickpeas
- Storage: This soup keeps well in the fridge for up to 5 days. Store in an airtight container and reheat on the stovetop or in the microwave. You may need to add a splash of broth or water when reheating.
- Freezing: Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator and reheat as usual.