Barley and Bean Soup

4.74 from 19 votes

Loaded with wholesome pantry staples, this hearty bean and barley soup is cozy, budget-friendly, nourishing, and seriously satisfying- perfect for meal prep!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch, Soup

Cuisine: Southwestern

Diet: Vegan

Servings: - 8

Calories: 378kcal

Author: Toni Okamoto

Equipment

Ingredients

2 tablespoons olive oil
1 small yellow onion diced
3 garlic cloves minced
2 carrots diced
3 ribs celery diced
1 tablespoon cumin
2 teaspoons chili powder
8 cups vegetable broth
1 cup barley
1 (14.5-ounce) can diced tomatoes with juices
1 (15-ounce) can garbanzo beans drained and rinsed
1 (15-ounce) can white cannellini beans drained and rinsed
1 (6-ounce) can tomato paste
¼ to ½ cup minced cilantro
Pepper to taste

Instructions

In a large pot over medium-high heat, heat the olive oil. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes, until the vegetables are tender.
Stir in the cumin and chili powder, mixing well to coat the vegetables with the spices.
Pour in the vegetable broth, then add the barley, diced tomatoes (with their juices), garbanzo beans, white cannellini beans, and tomato paste. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, or until the barley is soft.
Stir in the minced cilantro and season with pepper to taste.
Serve hot and enjoy this flavorful, protein-rich, and nourishing soup!

Notes

Don’t rush the saute: Sauteing veggies/aromatics until lightly browned will add depth for a more complex soup base.

Use pearl barley: While this barley and bean soup recipe works with hulled barley, the latter takes a lot longer to cook.

To make it oil-free: Use ¼ cup broth to sauté the vegetables instead.

To adjust the consistency: Optionally blend a portion of beans and broth for a thick and creamy bean barley soup.

Nutrition