I’m not sure why I waited so long to get this soup up on the blog. I love one pot meals and this dish definitely fits into that category. It’s a staple at our house all through the cold weather season. Not that you need convincing, of course, but here’s why I can’t stop eating the stuff:
A. The fact that it’s loaded with veggies, whole grains and beans means it’s healthy.
B. It’s the kind of meal that can warm you from the inside out (you northerners know what I mean).
C. It’s easy to make and flexible with what you have in your fridge.
D. It’s seriously tasty. I’m talking second bowl and skip the dessert kind of flavors.
E. Did I mention it’s healthy?
If you’re not a fan of barley than throw in some noodles or rice instead. I will say, though, I love the texture barley gives to the dish so if you are able to use it do it! You can toss in just about any veggie as well. The last time I made it I had some bok choy and mushrooms left over from a previous endeavor so into the pot they went.
Ready to whip up a little cold weather soup? Start out by chopping up all the desired veggies and some garlic. Heat a dollop of oil in a large dutch oven or pot and toss it all in to saute. After a few minutes add in a couple herbs to the mix and continue to let it work it’s magic for another minute or two.
Once the veggies have had a chance to cook, pour in some vegetable broth and allow the pot to come to a boil. Turn it down to a simmer and let it go for a good 15-20 minutes.
Add in your garbanzos and spinach.
Let the spinach wilt down and then finish off the dish with a squeeze of lemon and a splash of cream.
Season with salt to taste and serve it up!
Hopefully warm weather is just around the corner, but until it arrives for good, try passing the time with a bowl of healthy, hearty goodness. I guarantee you’ll be happy you did.
- 1 Tbsp Coconut Oil
- 2 Garlic Cloves, Minced
- ½ Large Onion, Diced
- 3 Carrots, Diced
- 3 Celery Stalks, Chopped
- 1 Zucchini, Chopped
- 1 Tbsp Thyme
- 1 tsp Oregano
- 1 tsp Basil
- 2 Bay Leaves
- ½ tsp Pepper
- 8 Cups Vegetable Broth
- 4 Oz. Fresh Spinach
- 1 15 Oz. Can Chickpeas, Rinsed and Drained
- ½ Lemon, Juiced
- ¼ Cup Heavy Cream
- 2 Cups Cooked Barley
- Salt to Taste
- Drop the coconut oil into a large dutch oven over medium heat.
- Once the oil is hot, add the garlic, onion, carrot, celery and zucchini to the pot.
- Let cook for 3-5 minutes stirring occasionally.
- Add in the thyme, oregano, basil bay leaves and pepper.
- Cook for an additional 2-3 minutes.
- Pour in the vegetable broth and allow the soup to come to a boil.
- Once the soup begins to boil, turn down to a simmer and let cook for about 10-15 minutes.
- Stir in the chickpeas and add the fresh spinach.
- Once the spinach is wilted squeeze in your lemon juice and finish with heavy cream.
- Add salt to taste.
- To serve, dish a few heaping spoonfuls of cooked barley into a bowl and ladle the soup over the top.
- Sprinkle with Parmesan cheese if desired.