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.

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    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

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. 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.
    2. 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.

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