Barley Bean Soup Recipe

Ingredients for Barley Bean Soup

• Olive Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Pearl Barley
• Celery Ribs
• Greens
• 1 bay leaf
• Salt Free Herb And Spice Seasoning Mix
• Diced Tomatoes
• 4 cups vegetable broth
• Kidney Bean
• Fresh Parsley
• Fresh Dill
• Salt
• Fresh Ground Pepper

How to Make Barley Bean Soup

1. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until onions are golden brown and softened (about 5-7 minutes).
3. Add 1 cup pearl barley, 2 carrots (chopped), 2 celery stalks (chopped), 4 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until barley is tender.
5. Stir in 1 (15-ounce) can of drained and rinsed kidney beans, 1/4 cup chopped fresh parsley, and 1 tablespoon chopped fresh dill.
6. Season generously with salt and pepper to taste. Simmer for another 30 minutes over low heat, allowing flavors to meld.
7. Remove the bay leaf before serving. Taste and adjust seasonings as needed.
8. Serve immediately or allow the soup to stand for an hour or more to allow the flavors to deepen. Reheat gently if needed and adjust consistency with a little extra broth if desired.