Best Hearty Bean Barley Soup Recipes

Hearty Split Pea, Bean and Barley Soup image

Provided by dicentra

Categories Easy

Time 6h10m

Yield 12 serving(s)

Number Of Ingredients 15

4 quarts water
1 meaty ham bone
2 cups dried split peas
1/2 cup pearl barley
1/2 cup dried black-eyed peas
1/2 cup dried navy beans
2 -4 beef bouillon cubes
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon crushed celery seed
3 bay leaves
salt and pepper

Steps:

Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
Return to soup, discarding bone. Discard bay leaves.

Hearty Bean and Barley Soup image

Provided by dicentra

Categories Stew

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 quarts beef broth
2 cups dried great northern beans
1/4 cup pearl barley
1 meaty ham bone
3 cups thinly sliced cabbage
2 cups chopped onions
1/3 cup sliced carrot
1/3 cup sliced celery
2 garlic cloves, minced
3 bay leaves
1 1/2 teaspoons dried thyme
1 (8 ounce) can tomato sauce
salt and pepper

Steps:

Combine all ingredients except tomato sauce, salt and pepper in slow cooker.
Cover and cook on low 8-10 hours until beans are tender, adding tomato sauce during the last 30 minutes.
Discard bay leaf and ham bone. Season to taste with salt and pepper.

Nutrition Facts : Calories 232.3, Fat 1.4, SaturatedFat 0.6, Sodium 1286.3, Carbohydrate 41.4, Fiber 12.3, Sugar 5.2, Protein 15.3

Hearty Bean & Barley Soup image

Provided by Brenda Reynolds

Time 50m

Number Of Ingredients 13

1 Tbsp olive oil
1 c carrots, chopped
1 c celery, chopped
1 c onion ( i used minced as i used the rotel)
3 1/2 c swanson vegetable broth regular or organic
1 can(s) 15 oz red kidney beans, rinsed and drained
1 can(s) 14 1/2 oz diced tomatoes or rotel(if you prefer spice)
3/4 c uncooked pearl barley (orig recipe called for 1/2 cup)
2 c firmly packed chopped fresh spinach leaves
1 dash(es) cinnamon (optional)
1 dash(es) garlic salt (optional)
1 c chopped broccoli (optional)
1 dash(es) ground black pepper

Steps:

1. Heat the oil in a 4 qrt saucepan over medium-high heat. Add the carrots, celery, and onion (and any other fresh veggies you want to add). Cook and stir until vegetables are tender.
2. Stir in the broth, beans, tomatoes, barley, and if you choose to add any optional seasonings. heat to boil. reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
3. Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.

Hearty Barley-Bean Soup image

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
2 to 3 cloves garlic, minced
6 cups water
3/4 cup raw pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
Handful of celery leaves
1 bay leaf
2 1/2 teaspoons salt-free seasoning (see page 4 for brands)
One 16-ounce can salt-free diced tomatoes, undrained
One 16-ounce can kidney, red, or pink beans, drained and rinsed
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 45 to 60 minutes, or until the barley and vegetables are tender.
Add the beans, parsley, and dill. Season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf.
Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. As the soup stands, it will thicken; add water as needed, then adjust the seasonings.
Per serving:
Calories: 194
Total fat: 4g
Protein: 8g
Fiber: 10g
Carbohydrate: 34g
Cholesterol: 0mg
Sodium: 180mg