Bean And Barley Soup Recipe

Name: Bean And Barley Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Pinto Beans; 1/2 c. Red Kidney Beans; 1/2 c. split peas yellow; 1/2 c. Black Beans; 1/2 c. Navy Beans; 1/2 c. split peas green; 1/2 c. Lentils; 1/2 c. pearled barley; 1 x onion minced; 2 Tbsp. garlic chopped; 1 tsp thyme pepper to taste salt to taste

Servings: persons

1
Soak Beans and Barley overnight.
2
Cook in a crock-pot or possibly on medium-lowheat with sufficient water to cover, plus about an inch.
3
Add in remainder of ingredients except salt, and simmer till red beans are soft.
4
Salt to taste.
5
I also like to chop a couple of carrots for color.
6
Celery can also be added.
7
This becomes a thick soup.
8
Very tasty.
9
Season with your favorite herbs or possibly spices.
10
[Harold]

259

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 11 ingredients. The key ingredients include: 1/2 c. Pinto Beans, 1/2 c. Red Kidney Beans, 1/2 c. split peas yellow, 1/2 c. Black Beans, and more.

Yes, Bean And Barley Soup Recipe 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!