Tuesday, October 22, 2013

Kale, Barley & Chickpea Soup

It's that time of year: kale season. If you're a CSA member, that's all that you've been getting in your share. It's all over the stores, the farmers markets, and now, in your slow cooker. This recipe is easy and makes about four servings. Enjoy!


Prep Time: 5 minutes
Cook Time: 90 minutes to 4 hours


Ingredients
One (1) cup of fresh kale, shredded -- I just hand shredded mine
One (1) cup of fresh tomatoes, diced
1/8 cup of dry barley
One (1) can of chickpeas, drained
Two (2) cups of vegetable broth
Two (2) cloves of garlic, minced
Salt and pepper to taste




Directions
Toss everything but the kale in the slow cooker together.
After about 30 minutes, toss the kale into the soup.


Stir intermittently
for at least one more hour. The longer you cook, the softer the barley will be, and the more the flavors will mix.
Serve warm.