Vegetable Barley Soup



4 cups water
¾ cup barley, brown rice, or whole wheat pasta, cooked
2 Tablespoons vegetable oil
3 carrots, washed, peeled and sliced
3 stalks celery, washed and sliced
2 onions, chopped
2 parsnips, washed, peeled and sliced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
1 (28 ounce) can diced tomatoes
1 bunch kale, washed and chopped, stems removed
1 (15-ounce) can garbanzo beans, rinsed and drained

  1. In a large pot over medium heat.  Add carrots, celery, onions, parsnips, salt and pepper, and Italian seasoning, heat oil.
  2. Cook for 20-25 minutes until vegetables begin to soften.
  3. Add canned tomatoes.
  4. Cover, then cook on low heat for 45 minutes.
  5. Add kale, garbanzo beans, and barley, rice, or pasta and cook for 5 minutes more.

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