Dense vegetable soup with pearl barley, champignons and chickpeas: Recipe

A delicious dense vegetable soup with pearl barley, champignons and chickpeas recipe is here for you to enjoy anytime.
This soup is rich in taste and spices.

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• 2 carrots;
• salt - to taste;
• ground black pepper - to taste;
• 1 stalk of celery;
• 200 g of champignons;
• 2 cloves garlic;
• 2 liters of water;
• 4 vegetable broth cubes;
• 300 g of canned chickpeas;
• 300 g of peeled tomatoes in their own juice;
• 200 g of frozen green beans;
• 100 g of frozen corn;
• 1 teaspoon dried basil;
• ½ teaspoon dried oregano;
• 1 bay leaf;
• 100 g of frozen peas;
• ½ a bunch of parsley.

Preparation

Before preparing the soup, soak the pearl barley for the night.

Heat the oil in a saucepan or pot over medium heat. Lay the diced onions, carrots and celery, season with spices and fry about 5 minutes, stirring occasionally. Add a little fire and add mushrooms to vegetables, cut into thin plates. Fry until they are browned from all sides. Add chopped garlic and mix well.

Add water, broth cubes, chickpeas without liquid, coarsely chopped tomatoes, string beans, pearl barley, corn, spices and bay leaf. Bring the soup to a boil, reduce the heat and cook for 30-40 minutes, until the pearl bar is soft.

Take out the bay leaf, add peas and half chopped parsley and cook for another 3-5 minutes. Decorate the prepared soup with parsley.

Bon Appetit !