CURRIED VEGETABLE BARLEY SOUP

Curried Vegetable Barley Soup image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion (diced (about 1 cup))
1 medium carrot (peeled and diced (about 1/2 cup))
1 medium stalk celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon curry powder
4 cups low-sodium vegetable broth
1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 cup diced red potatoes (1-2 medium potatoes)
2 cups shredded green cabbage (about 1/4 of a head)
1/2 cup barley (uncooked)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

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.