White Bean & Barley Soup
White Bean & Barley Soup is a delicious and hearty recipe. This soup is easy to make and is rich in nutrients, fiber, and protein. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.
Ingredients
Serves: 5-6 Time: 50-60 minutes
White Bean & Barley Soup
- 1 can cannellini beans, drained & rinsed
- 6 cups vegetable broth
- 1 cup pearl barley
- 1 can diced tomatoes, drained & rinsed
- 1/2 yellow onion, diced
- 2-3 medium carrots, diced
- 1 cup green peas (fresh or frozen)
- 1 small bell pepper, diced
- 2-3 garlic cloves, minced
- 1 tsp paprika
- 1 1/2 tsp Italian seasoning
- 1/4 tsp dried fennel
- Black pepper to taste
- 2 cups kale, stems removed and chopped
Directions
- Begin by preparing your vegetables.
- In a large pot, set heat to medium-high and begin to sauté the onion, stir for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, bell pepper, garlic, and peas.
- Continue stirring the vegetables for about another 5 minutes, then add the seasonings, bay leaves, and vegetable broth.
- Then add the tomatoes and barley. Allow the soup to come to a boil, then quickly reduce heat to low and simmer for 25-35 minutes or until the barley is cooked and the veggies are softened.
- Finally, remove the bay leaves and then add in the chopped kale long enough for it to wilt.
- Serve and enjoy!
- Serve and enjoy!
Nutrition Information
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