Pear barley, mushrooms and chickpeas soup - vegan 🌱. High protein, low calories, good for you soup. Packed with vegetables, perfect lunch or dinner idea. Chewy, nutty barley makes it so much more interesting AND healthy than using just pasta or rice.
Quick and easy to make veggie soup soup. Ready in 20 minutes in Instant Pot or 45 minutes on the stove. Dump and go soup recipe. Polish Krupnik is one of the staple soups of my childhood. Hope you enjoy it too!
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📝 Pearl barley, mushrooms and chickpeas soup recipe:
1 can chickpeas, drained and rinsed
2-3 medium potatoes, unpeeled diced
1 carrot, unpeeled diced
1 parsley, ditto
1 medium onion, peeled and diced
1 celery stalk, washed, thinly diced
1.4l vegetable broth (or water +1 flat tsp universal vegetable seasoning)
1 bay leaf
3 grains allspice or 1/8 teaspoon ground allspice
a handful of chestnut mushrooms, sliced
1/2 cup 100g pearl barley or pot barley better, rinse well!
1/2 tsp black pepper to taste
3 cloves garlic, minced
Cook for 20 minutes Instant Pot High Pressure, Natural release for 10 minutes, or 45 minutes on the stove
AFTER cooking:
1/2 tablespoon dry parsley
1/2 tablespoon dry dill
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp pink salt to taste
ground black pepper, to taste
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