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Bean and Barley Soup Recipe

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4.4 from 11 reviews

A hearty and nutritious Bean and Barley Soup featuring tender pearl barley, white beans, fresh vegetables, and a rich tomato base, simmered to perfection with aromatic herbs and optional miso for an umami boost. Perfect for a comforting, filling meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks of celery, finely diced
  • 2 cloves of garlic, minced
  • 1 packed cup (55 grams) chopped spinach

Liquids and Stock

  • 4 cups (1 liter) vegetable stock
  • 1 – 2 cups (250 – 500 ml) water, if needed

Pantry Items

  • 2 tablespoons olive oil
  • 4 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 1 can (390 grams / 14 oz) diced tomatoes
  • 1 can (15 oz / 425 grams) white beans, drained and rinsed
  • 3/4 cup (170 grams) pearl barley
  • 1 tablespoon miso paste (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the finely diced onion, carrots, and celery. Fry until they begin to soften, about 5 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook Tomato Paste and Herbs: Create a space in the center of the pot and add the tomato paste, dried basil, and bay leaves. Fry while stirring occasionally until the tomato paste deepens in color, about 3 minutes.
  4. Add Beans, Barley, Tomatoes and Stock: Add the drained white beans and pearl barley to the pot. Pour in the diced tomatoes and vegetable stock. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot and cook until the barley is tender, about 20 to 30 minutes. Stir occasionally to prevent sticking.
  5. Incorporate Miso and Spinach: Place the miso paste in a small bowl and add a ladle of hot soup broth. Stir to dissolve the miso paste completely. Add this mixture back into the pot along with the chopped spinach. Stir to combine.
  6. Season and Serve: Taste the soup and season with salt and pepper as needed, approximately 1/2 teaspoon of salt is recommended. Remove bay leaves before serving.

Notes

  • Miso paste is optional but adds a delightful umami depth to the soup.
  • If the soup becomes too thick, add additional water to reach desired consistency.
  • Stir occasionally during simmering to prevent barley from sticking to the bottom of the pot.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://iamstarved.com/bean-and-barley-soup-recipe/