chickpea tomato barley soup

One thing that I love about soups is that you can fill them with healthful ingredients and still feel like you are having a rich and decadent feast! 
And!
a)  Soup is probably one of the most healthy things that you can whip up in your kitchen.
b)  Soup is one of the cheapest dishes you can make.
c)  Soup uses all of those leftover odds and ends of those veggies that you don't want to use in your fridge's crisper.

Need more convincing?  Try this one and you will be!

Chickpea Tomato Barley Soup

Serves 4-6.

Adapted from Buff Chickpea (don't you just love that name?!)
3 tablespoons butter (or olive oil if you want to go even heathlier!)
1 onion, diced
2 carrots, diced
2 ribs celery, diced
3-4 cloves garlic, minced
2 bay leaves
2 teaspoons paprika
1 teaspoon cumin
4 cups chicken stock
1 can (8 ounces) tomato sauce
1 can (15 ounces) chickpeas, drained and rinsed
1 cup barley, rinsed
1/4 cup chopped cilantro, for garnish, optional


*Have you figured this part out yet??*
Melt butter in a large Dutch oven over medium heat.  Add onion, carrots, and celery and saute until golden, about 5 minutes.  Add garlic, bay and spices and saute until fragrant, about 30 seconds.  Add stock and tomato sauce and bring to a boil.  Add chickpeas and barley, reduce heat, and simmer for 30 minutes, until barley is tender.  Serve with cilantro, if using, and enjoy!!