Bean and Barley Soup
1 hour 15 minutes
Serve this hearty vegan soup of barley, beans and vegetables with warm crusty bread for a complete meal.
Patsy Jamieson, Diane Temple
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Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 large carrot, chopped
- 1 stalk celery, sliced
- 2 teaspoons finely chopped fresh rosemary
- 1/4 teaspoon chilli flakes
- 8 cups reduced-salt vegetable stock
- 400g can diced tomatoes
- 1 cup pearl barley
- 400g can kidney beans, drained and rinsed
- 200g baby spinach leaves
- 2 tablespoons chopped fresh parsley
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Heat oil in a large saucepan. Add onion, garlic, carrot, celery, rosemary and chilli and cook, stirring often until onion has softened, about 4 to 5 minutes. Add stock, tomatoes, barley and kidney beans. Bring to the boil, stirring occasionally. Reduce heat, cover and simmer for 35 to 40 minutes until barley is tender.
- Stir in the spinach and cook until spinach has wilted, about 1 minute. Season with freshly ground black pepper and add parsley. The soup will keep covered in the refrigerator for up to 2 days.
