Vegan Barley + Bean Soup

Only a few days left until the summer solstice arrives. The weather turned to fall rather quickly in Seattle, but the leaves still remain green. Silly me found these pictures on my camera of a soup recipe that I made last year but forgot to post it. 

Soup has a way of nourishing the mind, body and soul. In ancient times, soup was the main meal for many villages and soldiers survived off stews and soups, but ones rarely with flavor. They required nourishment to fight not a fanciful palate to satisfy. 

In modern cooking, we are lucky to have an array of spices, herbs, broths and bouillon cubes to make our soups flavorful for the masses. I once had a past life regression hypnotherapy reading, and many of my lives revolved around food and nourishment. 

I had one vision of a book on an end table with a candle and a cauldron of food simmering inside a lit fireplace. Simple and savory, soups are my favorite meal to cook. I once met a nutritionist who claimed soups are one of the best things to eat because of the equal balance of fresh produce, grain, protein, water and healing spices and herbs. 

I hope you enjoy this simple soup! 

Vegan Barley + Bean Soup
​Serves 3-4
​Cook Time: 20-30 minutes

​Ingredients:
4 cups water + 1-2 bouillon cubes (or 4 cup vegetable broth)
1-2 tbsp olive oil
3/4 cup onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup kale, chopped
1 can chickpeas, drained and rinsed
1/2 cup dried barley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1 bay leaf

Directions:
In a deep pot, cook the onion and garlic in olive oil for 2-3 minutes. Add the carrot and celery and continue to stir and cook for an additional 3-5 minutes. Add the water, bouillon, barley and spices and simmer until the barley is edible. (Start with one bouillon cube and add an additional one or even half if you desire the broth to be saltier or more flavorful). 

Add the kale and chickpeas near the later point of when the barley becomes edible. Once edible, adjust any spices and then remove from heat when finished. 

Let's Connect! Check out my other soup recipes! 

Vegan Chickpea, Tomato + Kale Stew

Vegan Soupe Au Pistou

Fresh Herb Chickpea & Collard Green Stew

Yum

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