Vegetable Bean and Barley Soup Recipe
You will not miss the meat in this hearty, healthy 5 Vegetable Bean and Barley Soup. I make a big batch and serve it as a meal-in-a-bowl for lunch all week. The best.
Prep Time7 mins
Cook Time1 hr
Total Time1 hr 7 mins
Servings (change as needed): 8
- 2 tbsp olive oil
- 1 medium onion
- 2 -3 cloves garlic
- 3 medium carrots, peeled
- 3 ribs celery
- 2 cup butternut squash, peeled
- 1/4 cup tomato paste
- 8 cup vegetable broth
- 1 cup pearl barley
- 1 cup canned white kidney beans
- 3 cup packed fresh baby spinach
- 1 tsp dried thyme
- 1 tsp dried basil (or 2 teaspoons finely chopped fresh basil)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt or to taste
- 1/2 tsp ground pepper
PREPARE VEGETABLES AND SAUTE: Cut onions, carrots, celery and butternut squash into 2 inch pieces. Vegetables will be processed in two batches in food processor. (Alternatively, all vegetables can be chopped by hand.) First, process garlic until finely chopped, then add onions and pulse into small pieces. In large pot, heat oil on medium heat. Add onions and garlic to pot and saute. Second, pulse carrots, celery and butternut squash into a small dice (it's fine if a few pieces are larger). Add to pot and saute another 5 minutes.
COOK SOUP: Stir in tomato paste. Add broth, barley, beans and all seasonings. Stir. Bring to boil. Cover, then lower heat and simmer for 50-60 minutes until barley is tender and fluffy.
FINISH AND SERVE: Add baby spinach (I tear it up as I add it to pot). Stir until wilted, about 1 minute. Taste and adjust seasonings. Soup will thicken upon standing or in fridge. If too thick, add additional broth or water. Ladle into bowls and serve with warm crusty bread and butter or garlic croutons if desired. Keeps in fridge for a week. Freezes well.