How To Make Bean & Barley Soup
Serves:
Ingredients
- 1 cup dried beans (any variety)
- 1/2 cup barley
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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Rinse the dried beans and barley under cold water. Soak them in water overnight or for at least 8 hours. Drain and set aside.
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In a large pot, heat some olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
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Add the soaked beans and barley to the pot. Pour in the vegetable broth and water. Add the bay leaf and dried thyme. Season with salt and pepper.
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Bring the soup to a boil, then reduce heat to low. Cover the pot and let the soup simmer for about 1 hour, or until the beans and barley are tender.
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Remove the bay leaf from the soup. Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will help thicken the soup.
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Return the blended soup back to the pot and stir well. Taste and adjust the seasoning if needed.
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Serve the bean and barley soup hot, garnished with some fresh parsley if desired.
Nutrition
- Calories : 250kcal
- Total Fat : 1g
- Sodium : 600mg
- Total Carbohydrates : 52g
- Dietary Fiber : 14g
- Protein : 12g
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