This soup is not only delicious and easy to prepare but also packed with nutrients from the various vegetables and barley.


  • 1/2 cup barley (uncooked)
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion (diced)
  • 1 medium carrot (diced)
  • 1 medium stalk celery (diced)
  • 1 medium clove garlic (minced)
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 15oz can chickpeas (drained and rinsed)
  • 1 medium potato (diced)
  • 2 cups shredded green cabbage
  • Salt and Pepper to taste


  • Set a large soup pot over medium-low heat. When hot, add the olive oil. Add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
  • Add garlic and curry powder and cook, stirring constantly, for one more minute.
  • Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, Pearl Barley, salt, and pepper. Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
  • Remove from heat. Taste and add more salt and pepper if desired.