Vegetable Bean Barley Soup
This is another one of my favorites because it is so hearty. The beets add a great dynamic to the soup and release some natural sweetness into it.
Serves: 8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
2/3 Cup
Dried pearl barley
10 Cups
Low sodium vegetable broth
1 Large
Onion, diced
8 Cloves
Garlic, minced
3 Stalks
Celery, sliced
2 Large
Carrots, sliced
2 Medium
Golden beets, chopped
2 Cups
Mushrooms, diced
1 16 Ounce Can
Fire roasted crushed tomatoes
2
Bay leaves
3 Sprigs
Fresh thyme
1 Tablespoon
Dried parsley flakes
1 Tablespoon Fresh OR 1 Teaspoon Dried
Fresh chopped basil (or dried)
1 Tablespoon Fresh OR 1 Teaspoon Dried
Fresh chopped oregano (or dried)
2 Cups
Sliced fresh greens
1 15 Ounce Can (or 2 Cups Cooked)
Cannellini beans, drained and rinsed
To Taste
Herbamare or sea salt
To Taste
Freshly ground pepper
Sprinkle
Garlic powder (optional)
Sprinkle
Onion powder (optional)
Directions
1
Rinse and soak the barley while you are prepping your ingredients. (If you pre-soak the barley for a few hours, cooking time will be reduced.)
2
Drain.
3
Place the onions, garlic, celery, carrots, beets, mushrooms and 4 cups of the broth in a large soup pot.
4
Cook over medium-high heat until vegetables are softened slightly.
5
Add remaining broth, drained barley, tomatoes, bay leaves, thyme, parsley, basil and oregano.
6
Bring to a boil, reduce heat and simmer for 45-60 minutes until barley and beets are soft.
7
Add greens (unless using spinach) and beans, season to taste and cook for 5-10 minutes.
8
If using spinach, add it and heat through at the end of cooking time.
Hints: For a gluten free soup, omit the barley and use rice, quinoa, millet or add extra beans.
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