Chickpea Barley Soup 🍲

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Ingredients and directions:

- EVOO spray
- 1/2 of a large leek, or one small leek, thinly sliced
- 1-2 celery stalk, chopped
1 medium carrot, diced small
- 1 cup shiitake or any type of mushrooms, roughly chopped
- 1 cup uncooked hulled barley, rinsed and drained
- 5 cups low-sodium vegetable broth
- 1 large bunch of spinach or collard greens or beet tops (leaves only), thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons each of chopped fresh dill
- Juice of 1 large lemon

Heat the EVOO in a large saucepan and add the leek, celery, carrot, and mushrooms. Cook over medium heat, stirring occasionally, for about 5 minutes, or until tender.
Add the barley and stir for a couple of minutes, then pour in the broth. Bring to a boil and lower the heat to medium-low; simmer for about 30 minutes or until barley is tender.
Once the barley is softened, add spinach or collard greens and chickpeas, season to taste, and continue cooking for 5 to 10 minutes or until the collard greens have wilted.
Stir in dill, and lemon juice and serve with some crushed red pepper. Enjoy. 💚

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