Best 2 Vegetable Bean Barley Soup Recipes

Seeking a hearty and wholesome meal that satisfies your taste buds and nourishes your body? Look no further than this collection of delectable vegetable, bean, and barley soup recipes. Prepared with an array of vibrant vegetables, protein-packed beans, and fiber-rich barley, these soups promise a symphony of flavors and textures in every spoonful. From classic and comforting to innovative and globally inspired, these recipes cater to diverse preferences and dietary needs. Whether you're a vegetarian seeking a nourishing main course or a meat-lover looking for a lighter option, these soups offer a delightful balance of nutrients and flavors. Get ready to embark on a culinary journey with our carefully curated selection of vegetable, bean, and barley soup recipes.

Here are our top 2 tried and tested recipes!

BARLEY, BEAN AND VEGETABLE SOUP

Barley, Bean and Vegetable Soup image

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish

Steps:

Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.

VEGETABLE BEAN BARLEY SOUP

Vegetable Bean Barley Soup image

This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dill weed
2 tablespoons canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 cup chopped carrots
1/2 cup medium pearl barley
1 can (15-3/4 ounces) pork and beans
2 small zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cider vinegar

Steps:

In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and green beans.
Don't be afraid to experiment with different beans: There are many different types of beans that can be used in soup, such as kidney beans, black beans, and lentils. Each type of bean has its own unique flavor and texture, so try a few different kinds to see what you like best.
Add some barley for a hearty soup: Barley is a whole grain that adds a chewy texture and nutty flavor to soup. It's also a good source of fiber and protein.
Season your soup to taste: Use salt, pepper, and other herbs and spices to taste. You can also add a bit of lemon juice or vinegar for a brighter flavor.
Let your soup simmer for a while: This will allow the flavors to meld together and develop. The longer you simmer your soup, the better it will taste.

Conclusion:

Vegetable, bean, and barley soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables and beans. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.