Mommy Cafe

Vegetarian home cooking, kid tested and approved

Hearty Bean and Barley Soup

Here is yet another recipe that was perfect in the original.  No modifying necessary!  I wish I could tell you where it came from, for my conscience’s sake, but all I know is some food magazine from fall 2004.  Does that help? 🙂

This soup is Will’s all-time favorite.  When I mention soup, this is what he asks for.  Served with some whole grain rolls, the dish lives up to its hearty name!

Prep and cook time: 50 minutes.  Total approx cost: $3.50 (if you use homemade broth)

Hearty Bean & Barley Soup

  • 2 T. olive oil
  • 2 large carrots, coarsely chopped
  • 2 celery ribs, sliced
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 28 ozs vegetable broth
  • 1 can (14 1/2 oz) kidney beans, rinsed and drained (or cook your own dried beans!)
  • 1/4 cup uncooked barley
  • 2 cups firmly packed chopped fresh spinach leaves (I prefer to leave them whole)
  • Pepper

Heat oil in saucepan over medium heat.  Add carrots, celery, onion and garlic; cook until tender.  Add broth, tomatoes, beans and barley.  Bring to a boil.  Cover and cook over low heat 35 minutes or until barley is tender.  Stir in spinach; cook 1 minute.  Season with pepper.

Serves 6


March 31, 2010 - Posted by | Recipes, Vegetarian | , , , ,

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