Prepare the vegetables

• Dice the onion, carrots and celery.
• Trim the ends and discard the sad outer parts.

Sauté the vegetables

• Heat the oil in a large soup pot.
• Add the onion, carrots and celery and sauté, stirring occasionally.

Add garlic and spices

• Press in the garlic and cook for another minute or two.
• Stir in the cumin and chili powder.

Add broth, barley and tomatoes

• Pour in the vegetable broth.
• Add the barley and the diced tomatoes with their juices.

Add the beans and tomato paste

• Add the chickpeas and cannellini beans.
• Stir in the tomato paste and mix everything together.

Simmer the soup

• Bring the soup to a boil, then lower the heat.
• Simmer until the barley and vegetables are soft, stirring occasionally.

Finish and serve

• Stir in the chopped cilantro (or parsley).
• Taste, adjust seasoning and serve hot.