Bean and Barley Soup

Staff Writer
Bean and Barley Soup
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
420
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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
9g
N/A
Saturated Fat
0.9g
4.4%
Protein
19g
37%
Carbs
77g
26%
Vitamin A
275µg
31%
Vitamin B6
0.6mg
29.6%
Vitamin C
31mg
52%
Vitamin E
1mg
7%
Vitamin K
54µg
67%
Calcium
129mg
13%
Fiber
16g
65%
Folate (food)
152µg
N/A
Folate equivalent (total)
152µg
38%
Iron
5mg
30%
Magnesium
110mg
28%
Monounsaturated
3g
N/A
Niacin (B3)
4mg
19%
Phosphorus
329mg
47%
Polyunsaturated
1g
N/A
Potassium
1256mg
36%
Riboflavin (B2)
0.2mg
12%
Sodium
809mg
34%
Thiamin (B1)
0.5mg
32.8%
Zinc
3mg
17%

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