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Hearty Bean & Barley Soup

An image of prepared Hearty Bean & Barley Soup made with carrots, celery, onion, Swanson® Vegetable Broth, kidney beans, tomatoes, barley and spinach.
  • 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.


  • 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
  • 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


  • 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.

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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
Protein 5 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 10 %DV
Potassium 11 %DV

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