Carrot, chickpea and barley Soup

Yes, another soup- but it’s so good!  I came across this soup in a magazine a number of years ago, but have perfected it over the years.  It’s easy and delicious, especially during the winter when it’s cold outside.  The soup is creamy, filling and I think it actually tastes better the next day.

Carrot, chickpea and barley soup

3 cups vegetable (or chicken) broth
1 cup carrot juice (V8 can but substituted)
1/4 cup barley, rinsed and drained
1 cup canned chickpeas, rinsed and drained
2 cups diced carrots
1 tsp balsamic vinegar
1/4 tsp ground pepper
3 tbsp chopped parsley
2 tbsp grated Parmesan

In a medium pan combine broth, carrot juice, barley and chickpeas.  Bring to a boil over high heat.  Then reduce the heat to low, cover and simmer for 30 minutes.  Add carrots and return to boil over high heat.  Reduce the heat to low, cover and continue to simmer for 15 minutes.  Remove from heat, take out about 1 1/2 cup of solids and place in a medium bowl.  Using a fork, mash the mixture and then return to pan.  Stir in vinegar, pepper and parlsey.  Divide the soup into 4 bowls and top with Parmesan cheese.

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