17 Bean and Barley Soup Recipe

Name: 17 Bean and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Dried Mixed Beans, Soaked Overnight; 4 cups Vegetable Broth; 1 can (14.5 Oz. Size) Diced Tomatoes, In Their Juices; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Chopped White Onion; 2 whole Carrots, Chopped; 2 stalks Celery, Chopped; 3 cloves Garlic, Minced; 1 whole Red Bell Pepper, chopped; 2 Tablespoons Herbes De Provence; 1 Tablespoon Dried Basil; 1 pinch Coarse Salt; 1 pinch Freshly Ground Pepper; 1 cube Tomato Bouillon

Servings: persons

2 cups Dried Mixed Beans, Soaked Overnight
4 cups Vegetable Broth
1 can (14.5 Oz. Size) Diced Tomatoes, In Their Juices
2 Tablespoons Extra Virgin Olive Oil
1 cup Chopped White Onion
2 whole Carrots, Chopped
2 stalks Celery, Chopped
3 cloves Garlic, Minced
1 whole Red Bell Pepper, chopped
2 Tablespoons Herbes De Provence
1 Tablespoon Dried Basil
1 pinch Coarse Salt
1 pinch Freshly Ground Pepper
1 cube Tomato Bouillon

1
Toss the soaked bean/barley mix into a large pot.
2
Add the broth and canned tomatoes.
3
Bring to a boil.
4
In the meantime, heat the oil in a medium skillet.
5
Add the onions, carrots, celery, garlic and red bell pepper.
6
Sprinkle with Herbs De Provence, dried basil, a good pinch of salt and pepper.
7
Saute until veggies start to soften, 5 minutes.
8
Add the veggies to the soup pot.
9
Add the bouillon cube, partially cover and simmer on medium for an hour.
10
If ya need to add water at any point, toss a cup in.
11
Taste and season accordingly.
12
If the beans need a little longer, simmer another 20 minutes.
13
Just taste that.
14
I know.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Dried Mixed Beans, Soaked Overnight, 4 cups Vegetable Broth, 1 can (14.5 Oz. Size) Diced Tomatoes, In Their Juices, 2 Tablespoons Extra Virgin Olive Oil, and more.

Yes, 17 Bean and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

17 Bean and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions