Barley and Bean Soup

2012-09-02
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

If you’ve read the Contributors Page, you’d know that soup is something that I can’t get enough of, even if it’s 90 degrees outside.

I was starving today and all I had was a bulk bag of barley, a can of tomato paste, a can of black beans, onion and garlic. I’ve been trying to save money so I picked up a couple things from the store that I could work with to make a meal with what I already had. This soup is what I came up with!

Ingredients

  • 2 Tbs olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, thinly sliced
  • 2 sticks of celery, sliced
  • 6 cups vegetable broth
  • 1 cup barley
  • 1 can diced tomatoes
  • 1 can pinto beans
  • 1 can black beans
  • 1 can tomato paste
  • 3 tbs cumin
  • 2 tsp chili powder
  • pepper, to taste
  • tortilla chips and avocado for garnish

Method

Step 1

In a large pot, saute the onion, garlic, carrots, and celery on medium heat for about five minutes.

Step 2

Add broth (for broth I used six cups of water and three bullion cubes) barley, cans of drained beans, drained can of diced tomatoes, tomato paste and spices and let it boil for half an hour, until the barley is nice and soft.

Step 3

Alternatively, you could make this in a crock pot by throwing in all the ingredients and letting it sit for the day on medium heat. If I were doing it this way, I'd most likely use pre-soaked bulk dry beans to keep the cost even lower.

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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Comments (5)

  1. posted by Dalia on September 2, 2012

    Going to try this soup very soon. Looks delicious! 🙂

      Reply
  2. posted by Rosemary Gurrola on March 6, 2013

    I made this last nite, for my family, they LOVE IT! Except I added italian spicy sausage(vegan) Omgosh! That really brought the flavor 😛 thank you for sharing!

      Reply
  3. posted by Christine on October 23, 2013

    I made this tonight. So yummy! Loved the texture and heartiness of it. It was slightly bitter to me, so I ended up adding salt and some 21 Seasoning Salute which seemed to help. Great topped with vegan bacon bits, too!

      Reply
  4. posted by Georgie on December 6, 2013

    I make a Barley Vegetable Soup and add tomato juice to the veggie broth. Makes a nice flavorful soup base. Then add my favorite veggies, and cook in the crock pot. Easy and the left overs freeze well too.

      Reply
  5. posted by Michelle Giroux on June 2, 2017

    Could brown rice be used instead of barley?

      Reply

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