Bean & Barley Soup

January/February 2013

Your rating: None Average: 3.9 (107 votes)

This hearty bean and barley soup tastes like it has simmered for hours, but actually it’s quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Bean & Barley Soup

17 Reviews for Bean & Barley Soup


Loved this filling soup! Found 10-minute barley at Trader Joe's and also used Trader Joe's vegetable broth and added water to make it 6 cups. The fire roasted tomatoes are a must! Gives it a nice spicy taste. The leftovers tasted better the next day. I think next time I'll make it a day in advance so the flavors will meld.

One of the BEST soups I've made this year!

I LOVE this soup! It's soooo flavorful and healthy. I make this soup for lunch and just add a salad and I'm good to go.

Flavor, very healthy
Quick, healthy and YUMMY!

I made this sup just now and it is really great! Few changes I made: I used cup or so of leftover cooked brown rice so omitted a couple steps there; added one small finely diced jalapeno (ribs and seeds removed) when I added the garlic; used one box low-sodium vegetable stock, no other liquids other than the juice in the fire-roasted diced tomatoes; did not mash the beans so less liquid was necessary. One tip though - coarsely chop your spinach or it will be kinda stringy - not fun. Next time, I will use chopped kale for more flavor and substance, and also quinoa instead of barley for the health benefits and added protein and "chew" texture. LOVE IT!

Quick, easy, very very tasty with my modifications!
Flavorful AND healthy soup from Eating Well
Tasty and Easy

This made a lot. Hubby and I had a bowl and there were 6 lunch containers leftover! When I make this again I will use kale instead of spinach. I prefer spinach less wilted, so kale would be better, I think. I also will substitute quinoa for the barley, just for the nutrition. My only criticism is that it will leave a half box of stock, which doesn't keep long once open. To avoid that I used one box of stock and 2 cups of water. It was still very good.

tasty, easy, big servings, healthy
Comments (2)

No comments

Anonymous wrote 1 year 47 weeks ago

I freeze leftover stock

I freeze leftover stock

Anonymous wrote 2 years 2 weeks ago

I know what you mean about

I know what you mean about the stock. Many times you only need part of a box. What I do in this case is freeze the leftover broth in an ice tray. This way, you not only are not wasting any, but you have supply of broth on hand in small quantities if needed. Sometimes I only want 1 cube to add some moisture to a dish.

Tasty and so easy!

I was very pleasantly surprised with how this soup turned out.
Based upon a few of the reviews I read, I did make a few adjustments but overall it was great.
I used about half a small can of tomato paste to thicken the brought. I also used chicken stock instead of veggie.
And last, I added some seared sliced Italian chicken sausage to boost the protein content.
I was so impressed with how easy, tasty, and filling this recipe was.

Simple, quick, one-pot

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