Vegan Chickpea Barley Soup for Two

I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

I almost can’t believe it, but this is my 300th blog post! That means 300 times I’ve shared my kitchen expeditions with you, documented my culinary successes, and stretched my cooking creativity. 300 posts ago, I didn’t know that I was starting a food blog. I began writing here as a transition from doing NaNoWriMo, but soon came to find that I enjoyed writing about food and sharing my recipes with the world.

And I’m nowhere near out of ideas! This soup is just what you need on a cold January day (it’s currently 3 degrees outside as I write this). It’s perfect for two people, so make it when it’s just you and your sweetie, or staying in with a friend, or like to plan ahead and have leftovers for lunch tomorrow.

Using Progresso cooking stock, the vegetables, chickpeas and barley get a nice flavor boost without the added calories or fat of some stocks. The vegetable stock is made without any chemicals or preservatives, ensuring a healthy end result! Use pre-cooked chickpeas (either canned, or cooked from dry), quick-cooking barley (which you can buy, or cook up some barley ahead of time in water), and canned tomatoes to make this soup come together in 30 minutes. Yep, you can have a hearty, vegan bowl of goodness in your hands 30 minutes after you begin chopping.

Vegan Chickpea Barley Soup for Two
Serves 2

• 1 tbsp olive oil
• 1 small onion, or 1/2 onion, diced
• 1 large carrot, peeled and diced
• 1 small to medium bell pepper, diced
• 1/2 C chickpeas
• 1/2 C quick cooking Barley
• 1 15oz can diced tomatoes
• 1-1/2 C vegetable stock
• 2 C water
• 1 bay leaf
• 1 tsp oregano
• 1/2 tsp tarragon
• 1/4 tsp garlic powder
• Sea salt and black pepper, to taste
• fresh parsley, to garnish

Heat oil in a medium pot over medium-high. Cook the diced onion, carrot and pepper until softened and fragrant, 5-7 minutes. Add the chickpeas, barley, canned tomatoes, stock, water, bay leaf, herbs and spices.

Bring soup to a boil. Cover with the lid and reduce the heat to medium; simmer for 15 minutes. Remove from heat, keep on the lid, and let sit for 5 minutes.

Ladle into bowls (or oversized mugs), garnish with fresh parsley, and enjoy!

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