Hearty Bean & Barley Soup Recipe

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Hearty Bean & Barley Soup

Brenda Reynolds


Very Good For You soup. I tried it out today on a cold Sunday here in AR 45 degrees and cloudy. I bought this cookbook at Wal-Mart "Favorite Brand Name Recpes Country Soups". The optionals are those I added to mine that was not in the original recipe.

I used a can of rotel in place of diced tomatoes (did it have some kick) in the recipe you will see I put diced tomatoes or rotel.

Dash of cinnamon

★★★★★ 1 vote
20 Min
30 Min


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


1Heat 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.
2Stir 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.
3Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #spinach, #barley