This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.
Ingredients
2teaspoonsolive oil
1/2medium yellow oniondiced (about 1 cup)
1medium carrotpeeled and diced (about 1/2 cup)
1medium stalk celerydiced (about 1/2 cup)
1medium clove garlicminced
1teaspooncurry powder
4cupslow-sodium vegetable broth
115-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
1cupdiced red potatoes1-2 medium potatoes
2cupsshredded green cabbageabout 1/4 of a head
1/2cupbarleyuncooked
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
Instructions
Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
Add garlic and curry powder and cook, stirring constantly, for one more minute.
Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
Remove from heat. Taste and add more salt and pepper if desired. Serve.