Bean and Barley Soup

Bean and Barley Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 4
  • ½ onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • Any other vegetables desired, ½ cup each
  • 2 tbsp oil or margarine
  • 8 cups water or vegetable broth
  • 1 cup pearled barley, uncooked
  • 1 cup pinto or white beans, pre-soaked if dry
  • ⅓ cup tomato paste or crushed tomatoes
  • ¼ tsp salt
  • ½ tsp pepper
  • ¼ tsp celery salt (optional)
  • ½ tsp basil
  • ½ tsp oregano or Italian spice mix
  • ½ tsp thyme
  • 1 tsp onion powder (optional)
  • 2 large bay leaves
  1. In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
  2. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!


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