Bean and Barley Soup

Bean and Barley Soup
Staff Writer
Bean and Barley Soup
MeatlessMonday.com

Bean and Barley Soup

Onions, celery, and carrots are sautéed together for a traditional mirepoix base, then seasoned with thyme and marjoram to flavor the hearty barley, kidney beans, and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of spring, summer, or autumn’s bounty to easily adapt this classic. This recipe comes to us from Patrice of Circle B Kitchen.

See all soup recipes.

Click here to see Reinventing Campbell's Soups at Home.

4
Servings
166
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 2 stalks celery, with leaves, chopped
  • 2 carrots, chopped
  • 2 Tablespoons tomato paste
  • 1 Teaspoon dried marjoram
  • 1 Teaspoon dried thyme
  • 2 Teaspoons salt
  • 1 Teaspoon pepper
  • 1/2 Cup barley
  • 1/3 Cup lentils
  • 2 red or white creamer potatoes, cut into chunks
  • One 15-ounce can red kidney beans, drained and rinsed
  • 2 Tablespoons chopped parsley

Directions

Heat the olive oil in a medium to large soup pot over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and become fragrant, about 3-5 minutes. Stir in the tomato paste. Season with the dried marjoram, thyme, salt, and pepper. Sauté for 3-5 minutes, stirring so the flavors meld and the spices are evenly distributed.

Add the barley, lentils, potatoes, and kidney beans and stir to combine. Pour in enough water to cover the soup contents by about 2 inches. Stir to combine, cover partially, and simmer for about 1 hour. Remove the soup from the heat and let sit a few minutes before serving. Top with the parsley and enjoy.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
23g
18%
Protein
7g
15%
Vitamin A, RAE
14µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
30µg
33%
Calcium, Ca
219mg
22%
Choline, total
18mg
4%
Fiber, total dietary
4g
16%
Folate, total
84µg
21%
Iron, Fe
16mg
89%
Magnesium, Mg
46mg
14%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
138mg
20%
Selenium, Se
10µg
18%
Sodium, Na
151mg
10%
Vitamin D (D2 + D3)
2µg
13%
Water
29g
1%
Zinc, Zn
1mg
13%

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.