Pulses and Barley Soup

Barley is one of the oldest cultivated grains and has been used in cooking for thousands of years. It is known for its nutty flavor and chewy texture, making it a great addition to soups and stews.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Pulses and Barley Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Barley
• 1 cup Mixed Pulses (Lentils, Chickpeas, Kidney Beans)
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 14 oz Tomatoes (canned)
• 6 cups Vegetable Stock
• 2 leaf Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Fresh Parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, celery, and minced garlic. Cook until vegetables are softened.
2. Add barley, mixed pulses, canned tomatoes, vegetable stock, bay leaves, dried thyme, salt, and black pepper to the pot. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley and pulses are tender.
4. Remove bay leaves and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.