Red Bean and Barley Soup

★★★★☆ 1 Review
KeepitKosher avatar
By Shelli Weisz
from Aventura, FL

My family and friends love this recipe! Even those that say they hate bean soup ask for seconds. Using the immersion blender to create a smooth texture makes it a winner for my 3 year old granddaughter up to my husband! A great way to add fiber while serving up a wonderful vegetarian soup. Add a chunk of toasty french bread, a salad and dinner is ready!

serves 6
prep time 10 Min
cook time 15 Min

Ingredients

  •   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
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How To Make

  • 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

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