Lisa's Vegan Chickpea very Nice Soup

• 2 tablespoons olive oil
• 1 large yellow onion, small dice
• 1 cup carrot, small dice
• 34 cup celery, small dice
• 3 -4 garlic cloves, minced
• 12 teaspoon celery seed
• 1 teaspoon dried thyme
• 12 teaspoon dried rosemary, crushed
• 12 teaspoon ground black pepper
• 1 -2 tablespoon mirin (water is an ok substitute)
• 6 cups vegetable broth
• 13 cup pearl barley
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons mellow brown rice miso

1. In a soup pot over medium heat saute onions, carrots, and celery in oil for about 10 minutes.
2. Add garlic, dried herbs, and spices.
3. Saute for another 5 minutes.
4. Deglaze pot with mirin.
5. Add broth, barley, and chickpeas.
6. Cover and bring to a boil.
7. Lower to simmer for about 45 minutes or until barley is cooked.
8. Turn off heat and ladle 1 cup into a bowl.
9. Add miso and stir until well disolved and combined.
10. Pour back into pot and stir.

olive oil, yellow onion, carrot, celery, garlic, celery, thyme, rosemary, ground black pepper, mirin, vegetable broth, pearl barley, chickpeas, mellow brown rice miso

Taken from www.food.com/recipe/lisas-vegan-chickpea-very-nice-soup-344538 (may not work)