Lemon Dill Chickpea Barley Soup (Printable Version)

Protein-rich chickpeas and tender barley in a vibrant broth finished with fresh dill and bright lemon.

# What You'll Need:

→ Grains & Legumes

01 - 3/4 cup pearl barley, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium zucchini, diced
08 - 5 cups vegetable broth
09 - 2 cups water

→ Aromatics & Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1 bay leaf
14 - Salt and black pepper, to taste

→ Finishing Touches

15 - Zest and juice of 1 large lemon
16 - 1/3 cup fresh dill, chopped, plus more for garnish

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
02 - Add minced garlic and diced zucchini to the pot. Cook for 2 minutes, stirring frequently to prevent garlic from burning.
03 - Stir in rinsed barley, dried thyme, oregano, bay leaf, vegetable broth, and water. Increase heat to bring mixture to a rolling boil.
04 - Reduce heat to low, cover, and simmer for 30 minutes. Stir occasionally to prevent barley from sticking to the bottom of the pot.
05 - Add drained chickpeas to the simmering soup. Continue cooking for 15–20 minutes, until barley is tender and chickpeas are heated through.
06 - Remove and discard bay leaf. Stir in lemon zest, lemon juice, and chopped fresh dill. Season with additional salt and pepper as needed.
07 - Ladle hot soup into bowls. Garnish with additional fresh dill and lemon wedges if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The lemon and dill combination wakes up your taste buds while keeping the soup deeply comforting
  • It tastes even better the next day, making it perfect for meal prep or lunches throughout the week
02 -
  • The barley will continue absorbing liquid as it sits, so the soup will thicken in the refrigerator
  • Add the fresh dill and lemon at the very end to preserve their bright, fresh flavors
03 -
  • Rinse your barley thoroughly before adding it to the pot to remove any dust or starch
  • Use a microplane or fine zester for the lemon zest to avoid the bitter white pith

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