The name says it all. With a protein, starch, and vegetable, this soup is full of textures and flavors and can be enjoyed as a meal on its own or as part of one.

 

Yield: 8 servings

 

Ingredients:

3 tablespoons oil

1 large onion, diced

3 zucchinis, peeled and finely diced

5 medium carrots, finely diced

1 10-oz. box button mushrooms, sliced

6 cloves fresh garlic, minced

2 tablespoons fresh parsley, finely chopped

3 cubes frozen basil

1 cup frozen spinach, defrosted

1 15-oz. can chickpeas, drained and rinsed

6–8 cups water

Salt and pepper, to taste

½ cup pearl barley

 

Directions:

Heat oil in an 8-quart pot.

Add onion, zucchinis, and carrots and sauté for 10 minutes.

Add mushrooms and sauté for another 5 minutes.

Add garlic and sauté until fragrant, about 3 minutes.

Add parsley, basil, and spinach and sauté an additional 5 minutes so all flavors get absorbed. Add chickpeas, water, salt, and pepper and bring to a boil.

Add barley and lower heat.

Simmer for 1 hour, adding water as needed.