Best 10 Hearty Bean And Barley Soup Recipes

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In the realm of culinary artistry, there exists a symphony of flavors that come together to create a dish that not only nourishes the body but also warms the soul. Among these culinary masterpieces is the hearty bean and barley soup, a delectable blend of wholesome ingredients that has been passed down through generations, cherished for its comforting and robust taste. With its medley of tender beans, chewy barley, and an array of aromatic vegetables, this soup embodies the essence of rustic goodness. Its versatility allows for endless variations, making it a blank canvas for culinary experimentation. Whether you prefer a classic rendition or a contemporary twist, this article will guide you through the intricacies of creating the perfect hearty bean and barley soup, ensuring a delightful culinary experience that will tantalize your taste buds and leave you craving more.

Here are our top 10 tried and tested recipes!

BEAN & BARLEY SOUP



Bean & Barley Soup image

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Provided by David Bonom

Categories     Healthy Soup Recipes

Time 45m

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 teaspoon dried basil
1 (15 ounce) can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
¾ cup quick-cooking barley
1 (5 ounce) package baby spinach (6 cups)
¼ cup grated Parmesan cheese
¼ teaspoon ground pepper

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
  • Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 54.7 g, Cholesterol 4.3 mg, Fat 7.8 g, Fiber 11.9 g, Protein 13.4 g, SaturatedFat 1.5 g, Sodium 618.7 mg, Sugar 10.7 g

HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

HEARTY BEEF AND BARLEY SOUP



Hearty Beef and Barley Soup image

This hearty beef and barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. -Elizabeth Kendall, Carolina Beach, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Steps:

  • In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

HEARTY BEAN SOUP



Hearty Bean Soup image

Classic bean soup recipe. Can be made Italian by adding 3 tablespoons pesto and 1 cup cooked pasta to the finished soup. Can be made Mexican by using black beans, adding 1/2 teaspoon red pepper flakes and 2 teaspoons cumin when tomato paste is added. Can be made chunky by adding diced carrot, potato and shredded cabbage to the veggie list.

Provided by marci rogers

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h5m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dried navy beans
6 cups reduced-sodium chicken broth
4 cups water
1 onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bay leaf
3 tablespoons tomato paste
1 ½ teaspoons sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

  • Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
  • Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
  • Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
  • Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 39 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 14.5 g, Protein 13.8 g, SaturatedFat 0.4 g, Sodium 476.7 mg, Sugar 3.2 g

BARLEY AND BEAN SOUP RECIPE



Barley and Bean Soup Recipe image

Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

4 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Franks, cut into 1/4-inch-thick slices
1 qt. (4 cups) water
1 can (15-1/2 oz.) great Northern beans, rinsed
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
2 carrots, peeled, thinly sliced
1/2 cup quick-cooking barley, uncooked
2 tsp. LEA & PERRINS Worcestershire Sauce

Steps:

  • Combine ingredients in Dutch oven or large deep skillet.
  • Bring to boil on medium heat 10 min., stirring occasionally. Cover.
  • Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g

HEARTY BEAN & BARLEY SOUP



HEARTY BEAN & BARLEY SOUP image

Packed with vegetables, beans and barley, this hearty bean and barley soup is not only comfort in a bowl but it's healthy too!

Provided by Michelle

Time 1h5m

Number Of Ingredients 10

1 tbsp. olive oil
1 cup sliced celery ((about 4 ribs))
1 cup sliced carrots ((about 3 medium))
1 cup diced onions ((about 1 medium))
4 cups water
1 cup diced canned tomatoes and their juices
1/3 cup pearl barley
1 19oz can red kidney beans, rinsed and drained
2 cups packed baby spinach
Salt and pepper, to taste

Steps:

  • In a heavy bottom pot over medium heat, saute olive oil, celery, carrots and onions until the onions start to become translucent, about 5 mins.
  • Season with salt.
  • Add water and tomatoes.
  • Bring soup to a boil and add the pearl barley.
  • Reduce to a simmer and cook for 20 minutes with the lid on.
  • Add kidney beans and continue to cook covered until the barley is tender, about 20 to 25 minutes more.
  • Stir in spinach until just wilted, season with salt and pepper, serve.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

HEARTY BEAN AND BARLEY SOUP



Hearty Bean and Barley Soup image

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

Provided by dicentra

Categories     Stew

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 quarts beef broth
2 cups dried great northern beans
1/4 cup pearl barley
1 meaty ham bone
3 cups thinly sliced cabbage
2 cups chopped onions
1/3 cup sliced carrot
1/3 cup sliced celery
2 garlic cloves, minced
3 bay leaves
1 1/2 teaspoons dried thyme
1 (8 ounce) can tomato sauce
salt and pepper

Steps:

  • Combine all ingredients except tomato sauce, salt and pepper in slow cooker.
  • Cover and cook on low 8-10 hours until beans are tender, adding tomato sauce during the last 30 minutes.
  • Discard bay leaf and ham bone. Season to taste with salt and pepper.

Nutrition Facts : Calories 232.3, Fat 1.4, SaturatedFat 0.6, Sodium 1286.3, Carbohydrate 41.4, Fiber 12.3, Sugar 5.2, Protein 15.3

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP



Hearty Split Pea, Bean and Barley Soup image

Make and share this Hearty Split Pea, Bean and Barley Soup recipe from Food.com.

Provided by dicentra

Categories     Easy

Time 6h10m

Yield 12 serving(s)

Number Of Ingredients 15

4 quarts water
1 meaty ham bone
2 cups dried split peas
1/2 cup pearl barley
1/2 cup dried black-eyed peas
1/2 cup dried navy beans
2 -4 beef bouillon cubes
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon crushed celery seed
3 bay leaves
salt and pepper

Steps:

  • Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
  • Return to soup, discarding bone. Discard bay leaves.

HEARTY BARLEY-BEAN SOUP



Hearty Barley-Bean Soup image

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
2 to 3 cloves garlic, minced
6 cups water
3/4 cup raw pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
Handful of celery leaves
1 bay leaf
2 1/2 teaspoons salt-free seasoning (see page 4 for brands)
One 16-ounce can salt-free diced tomatoes, undrained
One 16-ounce can kidney, red, or pink beans, drained and rinsed
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Add all the remaining ingredients except the last four. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 45 to 60 minutes, or until the barley and vegetables are tender.
  • Add the beans, parsley, and dill. Season with salt and pepper, then simmer for another 15 minutes over low heat. Discard the bay leaf.
  • Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. As the soup stands, it will thicken; add water as needed, then adjust the seasonings.
  • Per serving:
  • Calories: 194
  • Total fat: 4g
  • Protein: 8g
  • Fiber: 10g
  • Carbohydrate: 34g
  • Cholesterol: 0mg
  • Sodium: 180mg

HEARTY BARLEY BEEF SOUP



Hearty Barley Beef Soup image

A big slice of sourdough bread goes great with a bowl of this heart-warming soup that's brimming with beef and barley. --Megan Taylor

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds lean beef top sirloin steak, cut into 1/2-inch cubes
2 tablespoons canola oil
4 cups sliced fresh mushrooms
4 cans (14-1/2 ounces each) reduced-sodium beef broth
4 medium carrots, sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 cup quick-cooking barley

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 451mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 27g protein.

Tips:

  • Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time and make them more digestible.
  • Use a variety of beans: Using a variety of beans will give the soup a more complex flavor and texture.
  • Add vegetables: Vegetables such as carrots, celery, and onions will add flavor and nutrients to the soup.
  • Use a good quality broth: A good quality broth will make a big difference in the flavor of the soup.
  • Season to taste: Season the soup to taste with salt, pepper, and other spices.
  • Serve with a side of bread or crackers: A side of bread or crackers will help to soak up the soup and make it a more satisfying meal.

Conclusion:

Hearty bean and barley soup is a delicious and nutritious soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can make a delicious and satisfying meal that will warm you up from the inside out.

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