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Eating Well

Bean & Barley Soup

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along ...
17
3,043
555
45 min
TOTAL TIME
376
CALORIES
$2.82
PER SERVING
Bean & Barley Soup
Ingredients
12 INGREDIENTS
4 SERVINGS
Canned Cannellini Beans
15 oz canned cannellini beans
rinsed
Baby Spinach
5 oz baby spinach
Extra-virgin Olive Oil
4 tsp extra-virgin olive oil
Low-sodium Vegetable Broth
6 cups low-sodium vegetable broth
Quick-cooking Barley
3/4 cup quick-cooking barley
Ground Pepper
1/4 tsp ground pepper
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Onion
1 large onion
chopped
Canned Fire Roasted Diced Tomatoes
14 oz canned fire roasted diced tomatoes
Dried Basil
1 tsp dried basil
Garlic
5 cloves garlic
minced
Fresh Fennel
1 bulb fresh fennel
cored and chopped
Directions
8 STEPS
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Eating Well
Health Info
Macros
61g
CARBS
8g
FAT
11g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Which type of barley is better for the soup, pearled or hulled?
What ratio of barley to broth should I use?
How can I make my barley soup more flavorful?
My soup is too thin. How can I thicken it?
Do I need to soak the barley before cooking?
Can I add vegetables to my barley soup?
Can I make vegan barley soup?
What should I do if my soup is too salty?
How can I add more protein to my barley soup?
What else can I add to make my barley soup unique?