Chickpeas Vegetable Barley Soup Recipe | Recipe Cart | Recipe Cart

Name: Chickpeas Vegetable Barley Soup Recipe | Recipe Cart | Recipe Cart
Ingredients: 1/2 cup Garbanzo Beans (soaked and boiled al dante); 1/2 cup Barley (Cooked as per package instructions al dante); 1/2 lb Zucchini (Julienned); 4 oz Squash (Juilenned); 5 oz Carrots (Julienned); 2 cup Kale (Chopped); 12 oz Tomato (Chopped); 5 oz Celery (Chopped); 8 oz Onion (Sliced); 0.25 oz Ginger ( - 1 inch piece Julienned); 2 tbsp Lemon juice ( - 1 to 2 tbs); 2 tbsp Oil ( - 2 tbs); 4 Bay leaves; 2 tsp Salt (As per taste); 1 tsp Black pepper; 1/2 tsp Rosemary (Fresh); 9 cups Water or stock (Moderate based on desired consistency. Water preferred to keep the sodium level low.)

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Chickpeas, barley, and veggies simmer in a flavorful broth for a nutritious, comforting soup perfect for7 servings. Try it now!

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Ingredients

1/2 cup Garbanzo Beans (soaked and boiled al dante)
1/2 cup Barley (Cooked as per package instructions al dante)
1/2 lb Zucchini (Julienned)
4 oz Squash (Juilenned)
5 oz Carrots (Julienned)
2 cup Kale (Chopped)
12 oz Tomato (Chopped)
5 oz Celery (Chopped)
8 oz Onion (Sliced)
0.25 oz Ginger ( - 1 inch piece Julienned)
2 tbsp Lemon juice ( - 1 to 2 tbs)
2 tbsp Oil ( - 2 tbs)
4 Bay leaves
2 tsp Salt (As per taste)
1 tsp Black pepper
1/2 tsp Rosemary (Fresh)
9 cups Water or stock (Moderate based on desired consistency. Water preferred to keep the sodium level low.)