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Barley Bean Vegetable Soup Recipe

Crockpot Soup Recipe: Barley, Garbanzo & Kidney Beans, Veggies

Barley Bean Veggie Soup

When we couldn't find one satisfactory vegetarian soup recipe with barley + beans + vegetables, we took bits from here & there, and made Barley Bean Veggie Soup.

This is a big recipe, and needs a big crockpot - 8 - 10 quarts. If your crockpot is smaller, we recommend halfing the recipe.

Total Prep And Cook Time: 60 Minutes

8 Servings

Nutrition Data Per Serving (no added salt): 195 cal, 37g carb, 3g fat, 163mg sodium, 8g fiber, 8g protein. Low saturated fat & cholesterol, good source Vit. A, C, K, B6, Folate, Potassium & Manganese. Estimated glycemic load 15

Soup Ingredients:

  • 1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
  • 1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
  • *Bean cooking directions below
  • 1/2 cup pearl barley, soaked 4 or more hours, or 2 cups cooked
  • *barley cooking directions below
  • 4 -5 cups TOTAL liquid from these sources: water, bean cooking liquid, barley cooking liquid
  • 1 Tbsp olive oil or other cooking oil
  • 2 medium carrots, peeled & diced
  • 3 medium potatoes, peeled & diced
  • 2 celery stalks, sliced thin
  • 1/2 lb green beans, 1" slice. Use frozen green beans or peas if you like, but add them in the last 5 minutes of cooking.
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  • 1/2 red pepper, seeded & diced
  • 1/2 jalapeno pepper, seeded & minced (use the whole pepper if you like heat), OR 1 pinch cayenne
  • 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
  • 1 tsp ground fennel
  • 1 tsp ground paprika
  • 1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
  • 1 tsp each: basil, thyme, marjoram
  • 1 bay leaf
  • 1 unsalted veggie bouillon cube
  • 2 - 3 Tbsp unsalted tomato paste
  • 1 Tbsp Braggs or soy sauce
  • 2 Tbsp. minced fresh parsley
  • Fresh ground pepper to taste
  • Optional: Salt to taste
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*How To Cook Beans:

*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions

  1. Sort and clean the dried beans
  2. Soak the beans in hot water for four hours, or overnight in cold water
  3. Drain and rinse
  4. Place in medium saucepan, cover with cold unsalted water
  5. Bring to boil uncovered, boil for ten minutes, skim the foam
  6. Cover and simmer for 2 hours
  7. OR cook 9 minutes at high pressure in a pressure cooker
  8. Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low

How To Cook Pearl Barley:

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  1. Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
  2. OR cook for 45 minutes in 3 cups water
  3. Don't discard the barley soaking or cooking water - it should go in the soup, as part of the TOTAL liquid

Barley Bean Soup Directions:

  1. Heat oil on medium in a 6 - 8 qt pot
  2. Chop carrots, potatoes, celery, pepper & green beans
  3. Increase the heat a bit, and sauté 5 minutes
  4. Add spices and sauté another few minutes
  5. Add the barley + soaking or cooking water
  6. Add the beans + enough of the cooking liquid to suit you
  7. Add tomato paste + bouillon cube
  8. Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
  9. Add more water as needed for desired consistency
  10. Add Braggs, soy sauce or miso & fresh minced herb
  11. Optional: Add salt + pepper to taste
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Slow Cooker Directions:

  1. Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
  2. Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking

Recipe Tips:

Since this recipe makes a BIG pot of soup, it's perfect for feeding a crowd. It's great served with a Green Salad, Corn Bread or Orange Raisin Scone, and delicious sprinkled with dairy or non-dairy cheese, or nutritional yeast (nootch).

The beans and barley can be soaked overnight or while you work, to save cooking time, and the soup can go in the slow cooker or crockpot, once the vegetables are sautéd - or skip that step, and just throw everything in the crockpot! Of course you can also use canned beans - just be sure to drain and rinse them first to get rid of the excess salt.

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More Meal-in-a-Bowl Soups:

More Bean Soups and Stews

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Chickpea Basil Vegetable Soup Curried Lentil Potato Cauliflower Soup Jamaican Red Bean Stew Pinto Bean Soup Quinoa Sweet Potato Black Bean Stew Tomato Chickpea Soup White Bean Italian Style Soup Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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