Vegetable Barley Soup | University of Maryland Extension

Ingredients

• 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