This hearty Vegetarian Barley & Bean Soup is the ultimate comfort food for chilly evenings. It combines the chewy texture of pearl barley with the protein punch of kidney beans and frozen green peas or green beans. The base is built on sauted onions and garlic, simmered with chopped tomatoes and fresh herbs like basil and oregano. The result is a thick, satisfying soup that tastes even better the next day.
Vegetarian Barley & Bean Soup
Description
This hearty Vegetarian Barley & Bean Soup is the ultimate comfort food for chilly evenings. It combines the chewy texture of pearl barley with the protein punch of kidney beans and frozen green peas or green beans. The base is built on sauted onions and garlic, simmered with chopped tomatoes and fresh herbs like basil and oregano. The result is a thick, satisfying soup that tastes even better the next day.Ingredients
Directions
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Heat vegetable oil in a 4-quart saucepan or Dutch oven over medium heat.
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Add chopped onion and minced garlic, cooking until the onion is tender and translucent, about 3-5 minutes.
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Add water, canned tomatoes, kidney beans, frozen green beans or peas, sliced carrots, sliced mushrooms, barley, basil, oregano, salt, and black pepper to the pot.
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Bring the mixture to a boil, stirring occasionally to prevent sticking.
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Once boiling, reduce heat to low and cover the pot.
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Simmer for 45 to 50 minutes, or until the barley and vegetables are tender, stirring occasionally.
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If using quick barley instead of medium barley, reduce simmering time to 15 to 20 minutes and use 5 cups of water instead of 6.
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Taste and adjust seasoning with additional salt or pepper if desired before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 183.2kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 37.4mg2%
- Total Carbohydrate 32.9g11%
- Dietary Fiber 9.4g38%
- Sugars 20.7g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To use Quick Barley: Substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Simmer for only 15 to 20 minutes until tender.
Storage: This soup thickens as it stands. Add additional water when reheating to reach your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variation: You can substitute kidney beans with black beans or chickpeas for a different flavor profile.
