Chickpea Barley Soup

At 6 degrees above zero, it's almost getting too warm for soup but our winter has been so mild so far that I feel like I've missed my soup making time this year. I love making soup! Here is a favourite that uses pot barley for added fibre. You can use pearl barley which cooks faster but then you don't get the husk. I like the crunchier texture of pot barley. And a note about miso - it does not like to be boiled. When you add it, bring the soup to a simmer but don't bring it up to a rolling boil. Why? No idea but every time I read about miso, the experts say that it is important not to boil it. Just passing the info on.

Chickpea Barley Soup

2 tsbp olive oil
1 large onion, sliced thin
1 large carrot, peeled and sliced thin
3 cloves garlic, minced
1 tsp dried thyme
1 pinch dried rosemary crushed in your fingers
1/2 tsp celery salt
1/2 tsp ground black pepper
2 tbsp mirin or water
2 cups cooked chickpeas or one large can drained and rinsed
1/3 cup dried pot barley
7 cups water (or veggie stock if not using miso - see note below)
1/3 cup miso dissolved in 1 cup hot water
1 bunch kale or chard, chopped thin (optional but why not add the vitamins and minerals?)

Heat the oil in a large soup pot. Turn the heat down to medium and toss in onions and carrot. Fry about 10 minutes until they start to soften. Add the garlic and herbs/spices. Fry for another 5 minutes, stirring so that the veggies don't burn. Add the 2tbsp mirin or water to deglaze the soup pot (you want to try to dissolve all the yummy brown coating on the bottom of the pan which holds a lot of flavour.) Add the chickpeas, barley and 7 cups water. Bring to a boil, reduce heat, cover and let simmer about 30 minutes. Once the barley is cooked, stir in the dissolved miso and the greens. Cover again and let simmer 15 minutes until the greens are soft. Taste and adjust the seasonings.

Note: Depending on the type of miso you use (white rice, brown rice, barley, etc.) you will get a more or less intense flavour. You can also replace the miso by using vegetable stock instead of  plain water. It will change the flavour and you'll need to adjust the seasoning but I have done it and it is yummy as well. Enjoy!

You can freeze this soup.