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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


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • fluid ounces cumin
  • fluid ounces olive oil
  • onion(s), chopped
  • garlic clove(s), minced
  • fluid ounces oregano
  • fluid ounces ground black pepper
  • carrot(s), sliced
  • tomato(es), diced
  • fluid ounces water
  • net weight ounces canned low-sodium chickpeas, drained and rinsed
  • fluid ounces barley
  • low-sodium chicken bouillon cube(s)
  • fluid ounces kale, torn

Kale, Chickpea, and Barley Soup


  • 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