Best Red Bean And Barley Soup Recipes

Red Bean and Barley Soup image

Provided by ratherbeswimmin

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup pearl barley
2 teaspoons olive oil
1 medium onion, chopped
4 cups cooked red beans (can use canned that are drained and rinsed)
4 cups low-fat chicken broth (recipe #329596) or 4 cups vegetable broth, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley

Steps:

In a small saucepan, combine the barley with water to cover; place over med-high heat.
When the water boils, decrease heat to low and simmer for 5 minutes.
Drain barley, rinse, and drain again; set aside.
Heat the oil in a 4-quart saucepan over med-high heat.
Add in onion; cook/stir until begins to soften, 2-3 minutes.
Stir in the beans and broth; bring to a boil.
Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
Return the beans to the saucepan with the liquid and stir well to blend.
Add in the barley and place over med-high heat.
When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
Stir in the parsley; season with salt to taste, and serve.
*You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2

Red Bean and Barley Soup image

Provided by Shelli Weisz

Categories Bean Soups

Time 25m

Number Of Ingredients 7

1/2 c pearl barley
3/4 c water
2 tsp olive oil
1 medium onion, chopped
2 can(s) red kidney beans
4 c chicken stock (can use canned or bouillon granules )
to taste salt

Steps:

1. In a small saucepan, combine the barley with water to cover; place over medium heat and simmer 5 minutes. Drain barley; set aside. Heat the oil in a 4-quart saucepan over med-high heat. Add in onion; cook/stir until begins to soften, 2-3 minutes. Add in the beans with the liquid Add broth; bring to a boil. Decrease heat to med-low, cover the saucepan, and cook 15 minutes. Using an immersion blender, puree the soup until smooth, or leave some chunkiness for texture if you prefer. Add in the barley and place over medium heat. When the soup comes to a boil, decrease heat to low and simmer, stirring occasionally to prevent the barley from sticking, until the barley is tender, about 20 minutes. Season with salt to taste, and serve