Bean and Barley Soup

Name: Bean and Barley Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, (finely diced); 2 carrots, (finely diced); 2 stalks of celery, (finely diced); 2 cloves of garlic, (minced); 4 tablespoons tomato paste; 1 teaspoon dried basil; 2 bay leaves; 1 can (390 grams / 14 oz) diced tomatoes; 1 can (15 oz / 425 grams) white beans, (drained and rinsed); 3/4 cup (170 grams) pearl barley; 4 cups (1 liter) vegetable stock; 1 - 2 cups (250 - 500 ml) water, ( if needed); 1 packed cup (55 grams) chopped spinach; 1 tablespoon miso paste, (optional, see note); Salt and pepper (to taste)

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This bean and barley soup is made with simple yet flavorful ingredients for a hearty and fiber-rich meal in a bowl!

A rustic ceramic bowl filled with bean and barley soup with a spoon resting on the side. A blue napkin and a bowl of greens in the background.

There’s nothing like a chunky hot soup and some crusty bread on a chilly evening!

Barley is a filling and, in my opinion, often overlooked ingredient that can take a simple vegetable soup from a starter to a main dish.

Barley’s neutral flavor means that it can be combined with soups of many different flavor profiles such as this fresh lemon barley soup and this smoky cabbage and barley soup.

There are several different types of barley but the best choice for soup is pearl barley.

Pearl barely does not need to be cooked before adding it to soup - it cooks right in the soup and soaks up all the flavors of the surrounding broth.

Add the pearl barley after sautéing the veggies then pour in the stock and simmer for 20 - 30 minutes until he barley is cooked.

This bean and barley soup is adaptable to whatever beans and veggies you have on hand.

You can change out the type of bean and add or replace other vegetables according to your preferences. You can also use other herbs and seasonings to make this soup your own!

A blue pot filled with fried onion, carrot and celery. Dollops of tomato paste with dried basil and bay leaves in the middle of the pot.

Ingredients

This set of simple ingredients can be found in any supermarket. You can substitute fresh vegetables for frozen ones to bring the cost down even more.

Beans: I used white beans such as cannellini beans for this recipe but I also considered using red kidney beans. I have seen other recipes using pinto beans so you can pretty much use your favorite bean!

Barley: Pearl barley is the best choice for soup. Give it a quick rinse to remove any dust before tossing it into the soup. ¾ of a cup pearl barley is plenty for this soup.

Aromatics: Finely diced onion and garlic form the flavor base of this bean and barley soup.

Vegetables: I have used carrot and celery to flavor the soup. I chopped them quite finely so that they blend into the soup rather than being a stand-out ingredients. You can chop them more chunky if you like it that way. I added some fresh spinach at the end of cooking for extra flavor and nutrition.

Pouring dried barley into a blue pot with the fried vegetables.

Stock and water: Use a good-quality low-sodium vegetable stock. If your soup is cooking up very thick, you can add a cup or two of hot water to thin it out a bit.

Tomato: I like tomato paste in tomato-based soups for extra depth of flavor and it also helps to thicken the broth somewhat. Then add a can of diced tomatoes.

Herbs: I chose dried basil and bay leaves to flavor this soup but other dried (or fresh) herbs can work such as oregano, thyme, dill, etc.

Miso paste (optional): A tablespoon of white miso paste adds an umami element and also somewhat resembles cheese. I add this to replicate the flavor of Parmesan cheese. You don’t have to add it if you don’t want to.

Seasoning: Salt and pepper. Add salt to taste if adding miso paste since your miso paste may be more or less salty.

Oil: A tablespoon or two of olive oil is needed to fry off the vegetables.

Pouring white beans into a blue pot with barley and fried vegetables.

How to make bean and barley soup

Bean and barley soup is easy to make in just one pot and takes about 45 minutes.

Prep: Prep the barley by placing it in a strainer and giving it a quick rinse under cool water to wash away any dust and debris.

Drain and rinse the can of beans.

Finely chop the onion, carrot, celery and garlic.

Fry: Heat the oil in a large pot or Dutch oven over medium-high heat and fry off the onion, carrot, and celery until tender.

Add the garlic and fry for another 30 seconds or until fragrant.

Push the vegetables to the sides of the pot and add the tomato paste, bay leaves and basil to the middle.

Fry, stirring, until the tomato paste darkens slightly in color - about one to two minutes.

Add: Add the rinsed barley, beans, can of diced tomatoes and vegetable stock.

Pouring a can of diced tomatoes into a blue pot of beans, barley and fried vegetables.

Simmer: Raise the heat to bring the pot to a boil, then reduce the heat to a gentle simmer and cover the pot with its lid.

Simmer until the barley is cooked through - about 20 to 30 minutes. Stir from time to time so that the barley doesn’t stick.

If it seems too thick, add a cup or two of water.

Season: When the barley is tender, remove the pot from the heat and stir in a handful or two of chopped spinach.

Place the miso paste in a small bowl and add a ladle of the hot soup stock. Stir to dissolve the miso paste before adding it into the soup.

Add salt and pepper. I added about half a teaspoon of salt. I recommending adding salt to taste because it depends on the saltiness of you miso paste and vegetable stock.

Pouring vegetable stock into a pot with diced tomatoes, beans and barley.

Variations and substitutions

Barley: If you substitute the barley then it won’t be bean and barley soup but you could use rice, farro, orzo or a type of short pasta instead.

Beans: Red kidney beans, pinto beans, or chickpeas can substitute white beans.

Vegetables: You can add in or substitute any of the vegetables: kale or chard instead of spinach; add in green beans, broccoli, sweet potato, potato, butternut squash, mushrooms, etc.

Seasoning: Instead of basil, use oregano, thyme, dill, tarragon, etc. Add spice with a pinch of red pepper flakes, swap the miso paste for some grated vegan cheese.

Pouring dissolved miso paste into a pot of bean and barley soup.

FAQs

Is barley gluten free?

No, barley is not gluten free.

Should I rinse canned beans for soup?

It depends. Rinsing can reduce the salt and the thick water is sometimes a bit gross. At the same time, the bean water can help to thicken a soup. For this bean and barley soup, it is already a thick soup so I recommend rinsing the beans.

What kind of barley for soup?

Pearl barley is the best choice for soup because it can be cooked directly in the soup in 20 - 30 minutes.

Do you have to rinse pearl barley before cooking?

Yes, you can rinse pearl barley before cooking to remove any dust and dirt. Pearl barley does not need to be soaked before cooking.

Does barley need to be cooked before adding it to soup?

No, pearl barely does not need to be cooked before adding it to soup.

When should I add barley to my soup?

Add barley to soup just after you add the stock and let it simmer until tender.

Make ahead and storage tips

This bean and barley soup is best served as soon as it is cooked because the barley will continue to soak up the stock and you will end up with a stew-like consistency.

If you like stew, then that’s ok! You can also thin the soup with additional vegetable stock or water.

Leftovers can be stored in an airtight container in the fridge for up to 4 days and bean and barley soup can be frozen for up to 3 months.

Leaves of fresh spinach in a blue pot of bean and barley soup.

How to serve bean and barley soup

Like any hearty soup, this bean and barley soup goes great served with crusty bread, garlic bread or dinner rolls.

A fresh green salad or roasted vegetables make great side dishes.

Of course, soup and a sandwich such as a vegan grilled cheese or hummus sandwich are a classic combination.