Best 2 Red Bean And Barley Soup Recipes

Indulge in a hearty and flavorful culinary journey with our diverse collection of red bean and barley soup recipes. From the classic and comforting to the innovative and unique, our selection caters to every palate. Embark on a tantalizing adventure as you explore the rich and diverse flavors of this versatile dish. Discover the perfect balance of textures and flavors in our traditional red bean and barley soup, where tender red beans, plump barley, and aromatic vegetables harmoniously blend together in a savory broth. For a taste of the Orient, try our Asian-inspired red bean and barley soup, where a symphony of soy sauce, ginger, and sesame oil create an unforgettable umami experience. If you're seeking a hearty and wholesome meal, our beef and red bean barley soup is a must-try, where tender beef chunks and hearty vegetables add a robust dimension to the classic recipe. And for a vegetarian delight, our vegetable red bean and barley soup offers a symphony of colorful vegetables, beans, and barley, simmered in a flavorful broth. With our comprehensive collection of red bean and barley soup recipes, you'll find the perfect culinary creation to warm your soul and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RED BEAN AND BARLEY SOUP

Red Bean and Barley Soup image

Make and share this Red Bean and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup pearl barley
2 teaspoons olive oil
1 medium onion, chopped
4 cups cooked red beans (can use canned that are drained and rinsed)
4 cups low-fat chicken broth (recipe #329596) or 4 cups vegetable broth, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley

Steps:

In a small saucepan, combine the barley with water to cover; place over med-high heat.
When the water boils, decrease heat to low and simmer for 5 minutes.
Drain barley, rinse, and drain again; 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.
Stir in the beans and broth; bring to a boil.
Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
Return the beans to the saucepan with the liquid and stir well to blend.
Add in the barley and place over med-high heat.
When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
Stir in the parsley; season with salt to taste, and serve.
*You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2

RED BEAN AND BARLEY SOUP

Red Bean and Barley Soup image

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...

Provided by Shelli Weisz

Categories Bean Soups

Time 25m

Number Of Ingredients 7

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

Steps:

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

Tips:

Soak the barley overnight: Soaking the barley overnight will help to soften it and reduce the cooking time.
Use a variety of vegetables: This soup is a great way to use up leftover vegetables. You can add any vegetables that you like, such as carrots, celery, onions, potatoes, or tomatoes.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth.
Season the soup to taste: Season the soup with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or dried thyme.
Serve the soup with a side of bread or crackers: This soup is delicious served with a side of bread or crackers. You can also top the soup with grated cheese or sour cream.

Conclusion:

Red bean and barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be made with a variety of vegetables. This soup is also a good source of protein and fiber. So next time you're looking for a delicious and healthy soup, give red bean and barley soup a try!