Spiced Moroccan Barley Soup
Equipment
- Large Pot or Dutch Oven a slow cooker works too if you love crockpot soup recipes
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup pearled barley rinsed
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 2 medium carrots diced
- 1 red bell pepper chopped
- 1 zucchini diced
- 1 cup mushrooms sliced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 15 oz diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- ½ cup chopped fresh cilantro or parsley for garnish
- Juice of 1 lemon
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook until fragrant, about 3 minutes.
Add the Veggies
- Stir in the carrots, bell pepper, zucchini, and mushrooms. Sauté for another 5 minutes until they start to soften.
Spice it Up
- Sprinkle in the cumin, coriander, paprika, cinnamon, turmeric, cayenne, salt, and black pepper. Stir well to coat the vegetables in the spices.
Simmer the Soup
- Pour in the diced tomatoes, chickpeas, barley, and broth. Stir everything together and bring the mixture to a boil. Reduce heat, cover, and let simmer for 40 minutes, stirring occasionally, until the barley is tender.
Finishing Touches
- Stir in lemon juice and fresh herbs. Taste and adjust seasoning if necessary.
Serve and Enjoy
- Ladle into bowls and garnish with extra herbs. Serve with crusty bread or warm pita for a complete meal.