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Hearty Bean & Barley Soup

Image of the prepared Hearty Bean & Barley Soup recipe
  • prep time: 15 min
  • total time: 55 min
  • serves: 6 people

This hearty bean and barley soup makes a warming and satisfying meatless meal.  And it’s so easy to change this up and add your favorites.  Not a fan of kidney beans? Try garbanzo or cannellini beans.  Kale or arugula make a great substitute for spinach.  Serve with crusty bread or stir in some croutons for extra crunch.

Ingredients

cost per recipe: $6.38

  • 1 tablespoon olive oil
  • 2 large carrot, peeled and coarsely chopped (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 large onion, chopped (about 1 cup)
  • 4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1/4 cup uncooked pearl barley
  • 2 cups firmly packed chopped fresh spinach

Instructions

  • Tips

    • Recipe Twist: Arugula can add lively, peppery flavor to this hearty soup.  Try substituting baby arugula leaves for some of the spinach in this recipe.
  • Step 1

    Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. 

  • Step 2

    Stir the broth, beans, tomatoes and barley in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.

  • Step 3

    Stir in the spinach and cook until the spinach is wilted.  Season to taste.

Reviews

(5)
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  • Delicious bowl of soup

    Diane s.
    May 27, 2018

    This is one of the best hearty bean soups I have made. I bought a package of pre-cut chunky cut carrots celery and onion. easy-peasy! I wanted to prepare the soup in the morning, so I used my crockpot. I sauteed Chopped onions carrots and celery in olive oil And then added all other ingredients except the spinach into my crockpot. I also added 6 premade small frozen meatballs, which I first nuked in the microwavw slightly less time than the package indicates. I let this cook on high for about four hours, and then turned it down to low to add spinach. I am sure I added more than 2 cups as I just filled the crocpot up to the top and stirred it into the soup. I had reserved the tomato juice, and I put that in the crockpot as well. I cooked it on low for another two hours. By this time barley was fully cooked, and I turned the crock pot to warm until my company arrived. I served this with homemade French bread. I had grated gruyere cheese and an interesting pumpkin seed infused olive oil for bread dipping bread and drizzlinginto the soup! When your guests all but lick the bowl, you know the recipe is a success :-)

  • Hearty Bean & Barley Soup

    ripnsue
    December 10, 2011

    The taste was absolutely yummy! A scrumptious dinner! Will definitely make it next week too!!! Keep it up!!!

  • Hearty Bean & Barley Soup

    Chris C.
    April 9, 2008

    I love the taste of this soup. It also has such vibrant colors.

  • Hearty Bean & Barley Soup

    SFforGod
    March 3, 2008

    Delicious! Tastes great as leftovers, too.

  • Hearty Bean & Barley Soup

    jackierhine
    April 10, 2007

    I have before same recipe. I made hearty sean and bartey soup,Good Taste

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Made With

Calories 144
Total Fat 3 g
Sat. Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 744 mg
Total Carb 24 g
Dietary Fiber 7 g
Sugar 5 g
Added Sugars 0 g
Protein 5 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 10 %DV
Potassium 11 %DV
Calories 144
Total Fat 3 g
Sat. Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 564 mg
Total Carb 24 g
Dietary Fiber 7 g
Sugar 0 g
Added Sugars 0 g
Protein 5 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 9 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.