If you’re craving a hearty soup that’s as healthy as it is delicious, this white bean and barley soup is the ultimate comfort food. Packed with tender beans, wholesome barley, and flavorful vegetables, it’s a simple one-pot recipe that’s both filling and nutritious. Perfect for chilly days or meal prep, this soup is naturally vegan, budget-friendly, and easy to customize with your favorite herbs and spices. Ready with minimal effort, this soup is great for lunch, dinner, or freezing for later.
Pearl barley is a wonderfully versatile grain that can transform countless dishes with its chewy texture and mild, nutty flavor. It works beautifully in hearty soups and stews, adding body and nutrition, but it’s just as delicious in fresh salads and grain bowls. Because it absorbs flavors well, pearl barley pairs easily with herbs, spices, and broths, making it a great base for both savory and slightly sweet recipes. It’s also an excellent substitute for rice or pasta, bringing extra fiber and minerals to your meals.
Cooking pearl barley takes a bit of time, so we suggest you start cooking it some time in advance. Better yet, cooked barley can stay in the fridge for a few days and even be frozen, so planning ahead can make it a breeze to prepare this salad! Add the barley and a bit of water to a saucepan and cover it for reheating over low heat.
Ingredients
- 1 rib celery
- 1 carrot
- 1 yellow onion (small)
- 2 garlic cloves
- 1 can white beans or butter beans
- 4 oz kale
- 6 cups vegetable broth
- 1 cup pearl barley
- 1 can chickpeas
- 1 can chopped tomatoes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- Salt & pepper
Instructions
- Finely chop the onion, carrot, celery and garlic.
- Heat the olive oil in a large pot over medium-high heat. Fry the onion, celery and carrot for a few minutes until they are soft, then add the garlic and fry for 30 seconds.
- Add rest of the ingredients: tomatoes, chickpeas, beans, barley, kale, basil, oregano, and stock. Bring to a simmer and reduce to medium-low heat. Let the soup simmer for around 40 minutes or until the barley is cooked. Adjust the seasoning.
Notes
- The recipe is for 8 servings.
- Prep time: 5 minutes.
- Cooking time: 45 minutes.
Similar recipes
If you like the white bean and barley soup, you may also like the following recipes:
- Chickpea and feta cheese salad
- Fresh salad with pearl barley
- Carrot salad with cranberries and walnuts
- Quinoa, cauliflower and ham salad
- Easy pasta salad with spinach
- Red cabbage and orange salad
White bean and barley soup
Ingredients
- 1 rib celery
- 1 carrot
- 1 yellow onion small
- 2 garlic cloves
- 1 can white beans or butter beans
- 4 oz kale
- 6 cups vegetable broth
- 1 cup pearl barley
- 1 can chickpeas
- 1 can chopped tomatoes
- ½ tsp dried basil
- ½ tsp dried oregano
- 2 tbsp olive oil
- Salt & pepper
Instructions
- Finely chop the onion, carrot, celery and garlic.
- Heat the olive oil in a large pot over medium-high heat. Fry the onion, celery and carrot for a few minutes until they are soft, then add the garlic and fry for 30 seconds.
- Add rest of the ingredients: tomatoes, chickpeas, beans, barley, kale, basil, oregano, and stock. Bring to a simmer and reduce to medium-low heat. Let the soup simmer for around 40 minutes or until the barley is cooked. Adjust the seasoning.