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.

No additional tips available.

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

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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.

17 Bean and Barley Soup

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