"This Bean and Barley Soup has so many amazing qualities to it. It is full of veggies, fiber, plant-based protein, and whole grains. You will for sure incorporate it into your weekly rotation once you try it, so let’s see how easy it is to prepare."
Barley and Bean Soup
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 7
Recipe Card
ingredients
- 2 tablespoons of olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, thinly sliced
- 2 ribs of celery, sliced
- 6 cups of vegetable broth
- 1 cup of barley
- 1 (14.5) can of diced tomatoes, in their juices
- 1 (15-ounce) can of pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (6-ounce) can of tomato paste
- 3 tablespoons of cumin
- 2 teaspoons of chili powder
- pepper, to taste
- tortilla chips, for garnish (optional)
- avocado, for garnish (optional)
Method
Step 1
In a large pot over medium-high heat, heat the oil. Saute the onion, garlic, carrots, and celery until the vegetables are tender, for about five minutes.
Step 2
Add broth (for broth I used six cups of water and three bullion cubes), barley, cans of beans, can of diced tomatoes, tomato paste, and spices, and let it boil for 30 minutes until the barley is nice and soft.