Ingredients:
1 tablespoon olive oil
½ cup chopped onion (1 medium-sized)
1 garlic clove, minced
2 cups stemmed, packed, coarsely chopped kale
1 cup cubed turnip
½ cup cubed butternut squash
½ cup sliced parsnips
¼ cup golden raisins
¼ cup medium barley
5 cups vegetable stock
1 bay leaf
1 teaspoon dried thyme
1 19-ounce can drained and rinsed chickpeas, or 2 cups fresh, cooked
Directions:
1. Heat oil in a Dutch oven or heavy soup pot over medium-high heat. Add the onions and garlic and cook for 2 minutes, stirring frequently.
2. Stir in 5 cups of stock and all of the remaining ingredients except for the chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 1 hour, adding more stock if necessary.
3. Add the chickpeas and cook, uncovered 15 minutes longer. Remove the bay leaf before serving.
Serves 4