Ingredients for Barley Bean Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup pearl barley
- 2 celery stalks, chopped
- Greens
- 1 bay leaf
- Salt Free Herb And Spice Seasoning Mix
- Diced Tomatoes
- Water
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill
- salt, to taste
- fresh ground pepper, to taste
- 1 teaspoon dried thyme
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How to Make Barley Bean Soup
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until onions are golden brown and softened (about 5-7 minutes).
- Add 1 cup pearl barley, 2 carrots (chopped), 2 celery stalks (chopped), 4 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until barley is tender.
- Stir in 1 (15-ounce) can of drained and rinsed kidney beans, 1/4 cup chopped fresh parsley, and 1 tablespoon chopped fresh dill.
- Season generously with salt and pepper to taste. Simmer for another 30 minutes over low heat, allowing flavors to meld.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed.
- 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.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
25g
Fat
3g
Carbs
13g