Kale, Chickpea, and Barley Soup

Kale, Chickpea, and Barley Soup is a tasty, healthy, low-cost dinner that will help you eat more veggies. Follow our recipe below.

Prep Time10 minutes

Total Time45 minutes

Servings6

Ingredients

  • 2 tablespoons cumin
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • ½ teaspoon oregano
  • ⅛ teaspoon ground black pepper
  • 4 carrots, sliced
  • 2 tomatoes, diced
  • 8 cups water
  • 14 ounces of canned low-sodium chickpeas, drained and rinsed
  • ⅓ cup barley
  • 6 low-sodium chicken bouillon cubes
  • 2 cups kale, torn

Kale, Chickpea, and Barley Soup

Instructions

  • Toast the cumin in a pot over medium heat for 1 minute, stirring. Add olive oil and let it get hot.


  • Add onion, garlic, oregano, and black pepper. Cook until the onion and garlic become translucent, about 2-3 minutes.


  • Add carrots and tomatoes and cook until they begin to get soft, about 5 minutes.


  • Add water, chickpeas, barley, and bouillon cubes. Bring to a boil then reduce to simmer. Let simmer 20-25 minutes until barley is tender.


  • Add kale during the last 5-10 minutes of cooking. Kale should wilt during this time.


  • Serve hot.

    Kale, Chickpea, and Barley Soup Kale, Chickpea, and Barley Soup