Beet, Barley, and Black Soybean Soup with Pumpernic

Name: Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped (about 2 cups); 3 cloves garlic; 2 teaspoons dried tarragon; A few dashes fresh black pepper; 8 cups water; 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups); 3/4 cup pearl barley; 1/4 cup tamari; 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups); 2 tablespoons balsamic vinegar; 1/2 cup chopped fresh dill; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon dried tarragon; 1/4 teaspoon salt; 4 slices from pumpernickel bread, cut into 1/4-inch dice

Servings: persons

2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
3 cloves garlic
2 teaspoons dried tarragon
A few dashes fresh black pepper
8 cups water
4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
3/4 cup pearl barley
1/4 cup tamari
1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
2 tablespoons balsamic vinegar
1/2 cup chopped fresh dill
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried tarragon
1/4 teaspoon salt
4 slices from pumpernickel bread, cut into 1/4-inch dice

1
In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes.
2
Add the garlic, tarragon, and pepper; saute until fragrant (about a minute).
3
Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil.
4
Lower the heat and simmer for 30 minutes.
5
Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender.
6
Add the balsamic vinegar and fresh dill.
7
Serve with pumpernickel croutons, and garnish with more fresh dill.
8
Preheat oven to 400 degrees F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt.
9
Add the diced bread and toss gently to coat.
10
Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once.
11
Remove from oven and let cool.

179

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, finely chopped (about 2 cups), 3 cloves garlic, 2 teaspoons dried tarragon, and more.

Yes, Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons 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!

Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions