Prep 15 mins
Cook 1 hr 11 mins
This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.
- 2 tablespoons cooking oil
- 2 cups sweet onions (sliced)
- 1⁄2 cup barley
- 42 ounces vegetable broth (organic)
- 1 cup baby carrots (fresh and chopped)
- 5 ounces frozen spinach
- 15 1⁄2 ounces chickpeas
- 8 1⁄4 ounces pineapple chunks (and juice)
- 1 teaspoon sesame oil (to taste)
- 1 tablespoon soy sauce (to taste)
- 1 dash pepper (to taste)
- In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
- When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
- Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
- Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
- Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
- Uncover dutch oven.
- Add pineapple and juice to the soup.
- Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
- Serve and enjoy!
Mmm, I really enjoyed this soup! The chickpeas, veggies and pineapple went great together and made for a really interesting mix of flavours. I followed your revised directions and nothing got burnt or tasted off. As I didnt have spinach on hand and also was out of onion, I used sliced mushrooms to make up for the missing veggies. That worked out well.
This was quick and easy to make and we enjoyed it a lot as a healthy lunch. THANK YOU SO MUCH for sharing your creation with us, Acadia!
Made and reviewed for my chosen chef during Veggie Swap #40 November 2011.
I didn't really like this soup. After cooking the onions and barley according to the directions it got burnt and gave off a burnt smell as well. Also the combination of pineapple with the other ingredients gave the soup a weird taste.
I'm afraid I had several problems with this recipe. The directions call for butter but there is no butter in the ingredient list. I had 2 TBL of butter leftover from another recipe so I used that. The directions say to saute the onion for 15 minutes. Over medium heat they were translucent at about 5 minutes & caramelizing by 10 so at that point I added the barley. Stirring nearly non-stop & on much lower heat now, both the barley & the onions just burned. The rest of the recipe went together just fine but the final result was not esthetically pleasing & really needed some seasoning. The sesame oil & soy sauce didn't add anything as the burnt taste just lingered. I ate the whole bowl but DH & DS just tasted it & then wouldn't eat it. I'm sorry. Thanks for sharing your creation. Made for RSC Lucky #13.