Cook Time: 1 hour
Ingredients
- 1 ½ sweet onion, diced
- 1 yellow squash, diced
- 1 zucchini, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 2 15oz cans chickpeas, rinsed and drained
- 1 14.5g canned diced tomatoes
- 1 tomato, diced
- 1 Idaho potato, peeled and diced
- 2 cups uncooked barley
- 16 cups vegetable stock
- 3 tsp garlic powder
- 3 bay leaves
- 3 tsp paprika
- 2 tsp celery salt
- 1 tsp crushed red pepper
- Salt and pepper, to taste
Instructions
In a large Mauviel M’stone2 Stewpot add the diced onion, yellow squash, zucchini, carrots, celery, chickpeas, fresh tomato, and canned tomato with juice, diced potato, barley, bay leaves, and vegetable stock.
Season with paprika, garlic powder, crushed red pepper, and celery salt.
Bring to a boil, and then turn heat to low and simmer covered for one hour and 30 minutes.
Add salt and pepper if needed.
