Kale, Chickpea, and Barley Soup is a tasty, healthy, low-cost dinner that will help you eat more veggies. Follow our recipe below.

 

Kale, Chickpea, and Barley Soup

2 tablespoons cumin
2 tablespoons olive oil
1 onion(s), chopped
3 garlic clove(s), minced
1/2 teaspoon oregano
1/8 teaspoon ground black pepper
4 carrot(s), sliced
2 tomato(es), diced
8 cups water
14 ounces canned low-sodium chickpeas, drained and rinsed
1/3 cup barley
6 low-sodium chicken bouillon cube(s)
2 cups kale, torn

Toast the cumin in a pot over medium heat for 1 minute, stirring. Add olive oil and let it get hot.

Add onion, garlic, oregano, and black pepper. Cook until the onion and garlic become translucent, about 2-3 minutes.

Add carrots and tomatoes and cook until they begin to get soft, about 5 minutes.

Add water, chickpeas, barley, and bouillon cubes. Bring to a boil then reduce to simmer. Let simmer 20-25 minutes until barley is tender.

Add kale during the last 5-10 minutes of cooking. Kale should wilt during this time.

Serve hot.

Source: eatsmartmovemoreva.org