Vegetable Bean And Barley Soup Recipe

I absolutely love this Vegetable Bean and Barley Soup because it’s incredibly comforting and packed with wholesome flavors that remind me of cozy family dinners. Plus, it’s a perfect way to embrace my veggie-loving lifestyle while still being hearty enough to keep me full and satisfied.

I adore creating soups that are not just light and brothy but also hearty and nourishing, and my Vegetable Bean and Barley Soup is such a comforting favorite that I had to say a few words about it here. The ingredients are all nutrient-packed, each with more than its fair share of the kinds of proteins, vitamins, and minerals you want to see on your plate or in your bowl.

Nearly every important food group is represented in this recipe, not to mention that it is wonderfully inexpensive to make.

Ingredients

Oil Olive: Fats healthy; improves taste and helps absorb nutrients.

Onion: Deepens and sweetens; is rich in antioxidants and fiber.

Immunity enhancer.

Aromatic.

Carrots: Sweetness and color; elevated levels of beta-carotene and fiber.

Celery is low in calories and high in hydration but gives you something to crunch on and adds real flavor to dishes.

Zucchini has a delicate flavor and is very high in water content, along with some nutrients.

That’s why it makes such a great base for this amazing soup.

You will purée the zucchini with a bit of broth, so you’ve got a smooth soup and also some of the concentrated flavor from the zucchini.

Barley: Provides an element of chewiness; is rich in fiber and complex carbohydrates.

Cannellini Beans: Top-notch protein; smooth, creamy interior and fiber-rich.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 ribs celery, sliced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can (14 ounces) diced tomatoes with juice
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup dried barley
• 6 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a big saucepan, warm the olive oil over a medium flame. Toss in the chopped onion, and let it cooL until it becomes see-through, about 4-5 minutes.

2. Combine the garlic, carrots, and celery and cook them for an additional 3 minutes until they start to soften.

3. Add the zucchini and mushrooms to the pot. Cook for an additional 4-5 minutes, stirring occasionally.

4. Add the green beans and the diced tomatoes along with their juice. Combine everything well.

5. Combine the barley with the vegetable broth and bring this to a boil.

6. Lower the heat, cover, and let the soup simmer for about 45-50 minutes, or until the barley and vegetables are tender.

7. Combine the cannellini beans, dried thyme, and dried basil. Heat the mixture for another 10 minutes.

8. Sprinkle in salt and pepper to taste, and adjust these seasonings as necessary.

9. Immediately prior to serving, incorporate the freshly minced parsley.

10. Serve this Vegetable Bean and Barley Soup hot, and enjoy its close-to-the-heart goodness.

Equipment Needed

1. Large saucepan or pot
2. Measuring spoons
3. Measuring cups
4. Sharp knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Ladle
8. Can opener

FAQ

• What can I use instead of cannellini beans?Navy beans or great northern beans can be used in place of cannellini beans; they have a similar texture and flavor.
• Is it possible to make this soup gluten-free?You can substitute quinoa or rice for the barley to make a version that doesn’t contain gluten.
• How do I store leftover soup?Keep any excess soup in an air-tight storage container in the fridge for no longer than 4 days. Another option is to store it in the freezer for up to 3 months.
• What can I use instead of vegetable broth?If you’re not strictly vegetarian, you can use chicken broth, or opt for water with added spices and herbs to give it extra flavor.
• Do I need to soak the barley before cooking?Pearl barley does not need to be soaked prior to cooking, and it will tenderize as it cooks in the soup.
• Can I add other vegetables to the soup?Of course, you can include other vegetables like spinach, kale, or bell peppers to enrich the flavor and boost the nutritional profile.
• How can I thicken the soup?You can thicken the soup by blending part of it with an immersion blender or mashing some of the beans, then adding them to the pot.

Substitutions and Variations

Olive Oil: Avocado oil or canola oil can be used as substitutes.
Mushrooms: Replace with sliced bell peppers or eggplant for an alternate texture.
Navy Beans or Great Northern Beans: Use these as substitutes for cannellini beans.
Barley: Quinoa or farro can be used as an alternative grain or gluten-free option.
Vegetable Broth: Replace with chicken broth, if not vegetarian; otherwise, use water with a bouillon cube.

Pro Tips

1. Sauté for Depth Before adding the vegetable broth, take extra time to thoroughly sauté the onions and mushrooms until they caramelize slightly. This will enhance the soup’s depth of flavor.

2. Barley Texture To ensure the barley retains a chewy texture, consider using pearl barley instead of hulled barley. Pearl barley cooks faster and is less likely to become mushy.

3. Fresh Herbs Boost Reserve adding all of the fresh parsley until right before serving but also consider throwing in a sprig of fresh thyme or basil during the simmering stage for extra flavor. Remove it before serving for a subtle aromatic lift.

4. Flavor Layering For a richer taste, deglaze the pot with a splash of white wine or balsamic vinegar after sautéing the vegetables and before adding the tomatoes and broth. This adds complexity to the flavor profile.

5. Batch Cook for Convenience Consider making a double batch and freezing half, as this soup freezes exceptionally well. Portion it out for easy weekday meals, and remember that the flavors continue to develop and meld over time.