Chickpea, Barley & Kale Soup

Posted on Feb 21, 2013 in Beans, Healthy, Lunch, Main Dish, One Pot Dish, Other, Recipes, Reduced Fat, Soup, Vegetarian | 14 comments


Laid-back. That’s what this recipe reminds me of. Sometimes I feel like laid back is not possible where I live. People are always on the go. They are rushing. They are demanding. They are angry. They are stressed. They want things done now. Not many stop to take a deep breath and go with the flow. However, I don’t blame them, the environment we live in has a huge influence on shaping our attitudes. I have to admit though many times I am one of these people. There are days when I want to throw away all my suits, put on a maxi dress and just go with the flow. Taking it easy is definitely on my list of accomplishments this year. I want to learn how to be more laid-back, be able to surrender to what I can’t control and take a deep breath once in a while.

With that said I am making great strides, especially with my food. :) This soup is very laid back. It’s also healthy, nutritious, filling, full of vegetables and just plain ol’ good. For me, eating healthy, somewhat signifies my stand against giving into the craziness of our lifestyles. Taking the time to prepare my dinner instead of getting take out is a form of stress relief. It’s a way to take it easy. It’s the movement of the knife, the music and an occasional glass of wine that turns the kitchen into my oasis.

I started as many soups start out, sweating my veggies.


Ahh I love the smell of sautéing vegetables.




The final result…..



5.0 from 3 reviews
Chickpea, Barley & Kale Soup
Prep time
Cook time
Total time
Serves: 8
  • 1 tbsp olive oil
  • 8 cups water
  • 3 chicken bouillons (or vegetable for vegetarian version)
  • 1 medium onion, chopped
  • 2 small carrots, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 1 14.5oz can diced no salt tomatoes
  • ½ 14.5oz can cannellini beans (optional)
  • 1 14.5oz can chickpeas
  • ¾ cup barley
  • ½ cup shredded kale
  • s&p to taste
  1. In a Dutch oven saute onion, carrots, garlic, celery and herbs in olive oil until the vegetables are soft.
  2. Add diced tomatoes, water, chicken bouillon, beans (if using), chickpeas and barley.
  3. Bring to a boil, reduce to simmer and cook about 25 minutes.
  4. Add kale and cook another 10 minutes.
  5. Season with salt and pepper to taste.
Nutrition Information
Serving size: 1 cup

Kathy Sig 2

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  1. I knew I would love this soup when you posted the picture earlier! The ingredients are perfect. One of my favorites is chick peas. Your barley soup looks delicious and comforting!

    • Its such a simple recipe. Chickpeas are also one of my favorite ingredients. Thanks for your comment. :)

  2. that soup looks delish- but I am LOVING on that little mug/bowl thing. Too cute!

  3. I freaking love barley! I cannot wait to try this and I am so glad to have come across your site:)

    • Thats awesome. Barley lovers unite. LOL :) Can’t wait to check out your site as well.

  4. oh my gosh. These are my favorite ingredients and I just looooove veggie soups. Thank you for this one. Yum!
    Marina {} recently posted..Protein Oat Pancakes Recipe {Gluten Free}My Profile

  5. Made this today, thank you for your recipe! It is absolutely delish! :)

    • Thank you Susan. So happy you liked it. And thank you for taking the time to leave a nice comment

  6. Can I cook this in crockpot?

    • I havne’t tried making it in the crock pot, but don’t see why you can’t. Let me know how it works out :)

  7. Made this tonight. When my husband goes back for seconds I know it’s a hit!!
    This was wonderful!!

    • I’m so happy to hear that. Glad you enjoyed. Thank you :)

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