This Vegetarian Barley and Bean Soup is a delicious, healthy, and hearty dish that will fill your belly on a cold night. It’s packed full of fiber and protein, and takes very little time to prepare. Perfect for a cozy night at home, this soup is sure to become a favorite in your kitchen!
Ingredients used:
For 10 people
- 1 cup - Onion
- 2 cloves - Garlic
- 1 tablespoon - Vegetable oil
- 6 cups - Water
- 28 ounces - Tomatoes
- 1 can - Kidney beans
- 9 ounces - Frozen peas
- 1 cup - Carrots
- 1 cup - Mushrooms
- 0.5 cup - Barley, pearled
- 1 teaspoon - Basil
- 0.5 teaspoon - Oregano
- 0.5 teaspoon - Salt
- 0.25 teaspoon - Black pepper
Recipe steps:
- In a 4-quart saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until the onion is tender.
- Add the remaining ingredients and bring to a boil. Reduce the heat to low and cover.
- Simmer for 45-50 minutes until the barley is tender, stirring occasionally. If the soup becomes too thick upon standing, add additional water as needed.
- For quick barley, substitute 2/3 cup with 5 cups of water and simmer for 15-20 minutes until tender, stirring occasionally.
This hearty Vegetarian Barley and Bean Soup is a perfect meal for a cold night! With fiber-rich barley and protein-packed beans, it’ll fill your belly and warm your soul. Serve with a slice of crusty bread and you’ve got a delicious and easy meal that everyone will love!
