Vegetarian Barley and Bean Soup

Vegetarian Barley and Bean Soup Recipe
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  • 1 T. vegetable oil
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt (optional)
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1/2 c. medium barley
  • 6 c. water
  • 1 - 28 oz. can tomatoes, chopped - not drained
  • 1 - 15 oz. can kidney beans, drained
  • 9 oz. frozen green beans or peas
  • 1 c. sliced carrots
  • 1 c. sliced mushrooms

In a 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.

To use quick barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.

  • Yields: 10 cups
  • Preparation Time: less than an hour

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.