Barley and Bean Soup
User Reviews
4.7
Barley and Bean Soup
Description
Barley and Bean Soup blends basic pantry staples with fresh vegetables like onion, garlic, carrots, and celery. The recipe starts by sautéing aromatics to build flavor, then adding barley, canned beans, diced tomatoes, tomato paste, and spices to create a robust broth. The soup simmers for about 30 minutes, softening the barley to a chewy but tender consistency and melding the spices thoroughly throughout. This preparation results in a satisfying, comforting dish with a balance of starch and protein from the grains and beans.
The flavor profile is mild with earthy undertones from cumin and a subtle heat from chili powder, complementing the acidity of the tomatoes. Texturally, the barley provides a pleasant chew while the vegetables remain soft without losing shape. This combination makes for a substantial soup that works well as a main dish, especially when paired with tortilla chips or avocado slices added as garnish for freshness and contrast.
For convenience, the recipe notes suggest using a crockpot by combining all ingredients and cooking on medium heat for the day, with pre-soaked dry beans recommended to reduce cost and waste. This method enhances the soft texture and melded flavors further, making it a hands-off meal option.
Ingredients
- 2 Tablespoons olive oil
- 1 small yellow onion diced
- 3 garlic cloves, minced
- 1 carrot thinly sliced
- 2 ribs celery sliced
- 6 cups vegetable broth
- 1 cup barley
- 14.5 ounces tomato diced, in their juices
- 15 ounces pinto beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 6 ounces tomato paste
- 3 Tablespoons cumin
- 2 teaspoons chili powder
- black pepper to taste
- tortilla chips for garnish, optional
- avocado for garnish, optional
Instructions
- In a large pot over medium-high heat, heat the oil. Saute the onion, garlic, carrots, and celery until the vegetables are tender, for about five minutes.
- Add broth (for broth I used six cups of water and three bullion cubes), barley, cans of beans, can of diced tomatoes, tomato paste, and spices, and let it boil for 30 minutes until the barley is nice and soft.
Notes
- Using pre-soaked dry beans in a crockpot can reduce cost and cooking time while minimizing waste.
- Garnish with tortilla chips or avocado to introduce texture and freshness when serving.
- The soup can be cooked in a crockpot by combining all ingredients and cooking on medium heat for several hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1755mg | 73% |
| Potassium | 1198mg | 25% |
| Fiber | 17g | 68% |
| Sugar | 11g | 22% |
| Vitamin A | 3084IU | 62% |
| Vitamin C | 18mg | 20% |
| Calcium | 146mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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