Onions, celery and carrots are sautéed together for a traditional mirepoix base then seasoned with thyme and marjoram to flavor the hearty barley, kidney beans and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of Spring, Summer or Autumn’s bounty to easily adapt this classic. This recipe comes to us from Patrice of Circle B Kitchen.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 stalks of celery, with leaves, chopped
- 2 carrots, chopped
- 2 tablespoon tomato paste
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/3 cup lentils
- ½ cup barley
- 2 red or white creamer potatoes, cut into chunks
- 1 15 ounce can red kidney beans, drained and rinsed
- Your choice in season vegetables
- 8 cups of water
- enough to cover the soup contents by 2 inches
- 2 tablespoons fresh parsley, chopped
Place the olive oil in a medium-large soup pot over medium heat. Add the chopped onion, celery and carrots. Sauté for 3-5 minutes, or until the veggies begin to soften and become fragrant.
Stir in the tomato paste. Season with the dried marjoram, thyme, salt and pepper. Sauté for 3-5 minutes more, stirring so the flavors meld and the spices are evenly distributed.
Add the barley, lentils, potatoes, kidney beans and whatever other seasonal vegetables you are adding and stir to combine. Pour in enough water to cover the soup contents by about 2 inches, about 8 cups depending on the size of the soup pot. Stir to combine, cover partially and let simmer for about 1 hour.
Remove the soup from the heat and let sit a few minutes before serving. Top with fresh parsley and enjoy.
Bean and Barley Soup
Servings per Recipe:Amount per Serving
Calories from Fat: 44
Total Fat: 5g
Saturated Fat: 1g
Dietary Fiber: 18g
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