Vegetable Barley Soup with Quinoa

Vegetable Barley Soup with Quinoa
Serves 6-8

Here's what you need:

-3/4 C barley (I used hulled barley, but you can also use pearl barley)
-3/4 C quinoa
-3.5 C water, separated
-1 TBS coconut oil (or olive oil)
-1 large onion, chopped
-2 stalks celery, chopped
-5 cloves garlic, minced or pressed
-3 large carrots, sliced in circles
-4 C beef broth
-2 quarts of canned crushed tomatoes
-(1) 14.5 oz can corn (or about 1 C frozen)
-(1) 14.5 oz can sliced green beans (or about 1 C frozen)
-1/2 C frozen peas
-(1) 15oz can chickpeas, drained and rinsed
-1 TBS dried basil
-1 tsp. Worcestershire sauce
-1 tsp. dried dill weed
-1/2 tsp. black pepper
-1/4 tsp. curry powder
-1/4 tsp. paprika
-3 bay leaves
 In a medium sauce pan, combine barley and 2 C water. Bring to a boil over medium-high heat, cover and reduce heat to medium. Simmer for about 20 minutes, or until tender and chewy. In another medium sauce pan, combine quinoa and 1.5 C water. Bring to boil over medium-high heat, reduce heat to medium and simmer for 15 minutes. After 15 minutes, cover and remove from heat. While barley and quinoa are cooking, get a large soup pot and heat coconut oil over medium-high heat. Add onions and saute for 2-3 minutes. Add celery and saute 1-2 minutes. Add garlic and saute until fragrant, about 1 minute. Add broth and crushed tomatoes and stir to combine. Add carrots, corn, peas, green beans, chickpeas, Worcestershire sauce, and all seasonings. Bring to boil and then reduce heat to medium-low and simmer until vegetables are tender, about 30-40 minutes. After about 15 minutes add barley to simmering soup. Add quinoa about 10 minutes before soup is done. If you prefer a more broth-like soup, add quinoa right before serving. Remove bay leaves and garnish with some extra dill weed and fresh parsley.

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