Barley Beans Soup

bhavnaskitchen's picture

Feb. 01, 2013

A protein packed barley soup.


Barley cereal 1/2 Cup (8 tbs)
Beans/Canned beans 2/3 Cup (10.67 tbs) , boiled
Vegetables 500 Gram , chopped ((Onions, tomatoes, carrot, mushrooms and spinach can be used))
Crushed tomato 1/4 Cup (4 tbs) (Optional)
Vegetable stock 3 Cup (48 tbs)
Garlic 1 Tablespoon , minced
Olive oil 1 Tablespoon
Crushed red pepper 1/2 Teaspoon
Italian seasoning 1/2 Teaspoon , dry
Salt To Taste
Sugar To Taste (Optional)
Water 1 Cup (16 tbs)



1. In a pot boil water. Into the boiling water add salt and add in the barley. Give it a stir. Cover and simmer for about 10 minutes. For the first 5 minutes leave the lid half open, after 5 minutes cover it completely and let it cook.

2. Meanwhile chop vegetables of your choice such as onions, tomatoes, carrots, mushrooms and spinach.

3. In a pot heat olive oil, add the garlic and onions. Cook the onions till they turn golden brown in color and then add the carrots, stir for a minute and add the mushrooms. Stir for another minute.

4. Add the tomatoes and stir. Cook closed for a while, then add salt, crushed pepper, dry Italian seasoning and the crushed tomatoes. Cook with the lid half covered for a few minutes.

5. Add the vegetable stock and stir. Also add the beans, cooked barley and the chopped spinach. Cook half covered.

6. Once done turn off the heat and add the sugar, which helps to balance the flavors.


7. Serve warm.


If you do not have vegetable stock you can use water instead and puree a small portion of the cooked vegetables and add it to the simmering broth to thicken it slightly.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 185Calories from Fat 30

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 401 mg16.71%

Total Carbohydrates 32 g10.7%

Dietary Fiber 8 g32%

Sugars 1 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet