Traditional recipes

Bean and Barley Soup

Bean and Barley Soup


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Ingredients

  • 1 Tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 2 stalks celery, with leaves, chopped
  • 2 carrots, chopped
  • 2 Tablespoons tomato paste
  • 1 Teaspoon dried marjoram
  • 1 Teaspoon dried thyme
  • 2 Teaspoons salt
  • 1 Teaspoon pepper
  • 1/2 Cup barley
  • 1/3 Cup lentils
  • 2 red or white creamer potatoes, cut into chunks
  • One 15-ounce can red kidney beans, drained and rinsed
  • 2 Tablespoons chopped parsley

Directions

Heat the olive oil in a medium to large soup pot over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and become fragrant, about 3-5 minutes. Stir in the tomato paste. Season with the dried marjoram, thyme, salt, and pepper. Sauté for 3-5 minutes, stirring so the flavors meld and the spices are evenly distributed.

Add the barley, lentils, potatoes, and kidney beans and stir to combine. Pour in enough water to cover the soup contents by about 2 inches. Stir to combine, cover partially, and simmer for about 1 hour. Remove the soup from the heat and let sit a few minutes before serving. Top with the parsley and enjoy.

Nutritional Facts

Servings4

Calories Per Serving420

Folate equivalent (total)152µg38%


Hearty White Beans and Barley Soup Recipe

Loaded with barley and beans this simple homestyle soup recipe is filled with protein, fiber and flavor. Make a large batch to last for several meals throughout the week.

It&rsquos funny how something we take for granted now used to be considered a luxury not too long ago.

We now think of barley and beans as a budget-friendly meal idea. However, I enjoyed my mom telling me about how this traditional barley and bean soup used to be considered a &ldquorich person&rsquos food&rdquo. Only families who had more money would be able to add some dried meats or bacon to the soup to enjoy on Sundays or special occasions.

Also, when she was growing up, they grew their own barley and beans. Apparently it took quite a bit of effort to clean the barley &ndash a job the kids were responsible for each morning as their mom was busy doing other chores around the home.

We now love to make this large-batch recipe at least once a week. It&rsquos full of protein and fiber and makes the perfect warm and filling meal, especially with a slice of homemade white bread.


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Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Barley Bean Soup Recipe

adapted from a recipe from a package of beans

  • 1 or 2 cloves minced garlic
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 1 large onion, diced
  • 1 1/2 tbsp olive oil
  • 8 oz (1 cup) Borlotti (cranberry beans) or navy beans
  • 4 oz (1/2 cup) lima beans
  • 6 oz (3/4 cup) pearl barley, rinsed well (omit for gluten-free recipe)
  • 64 oz (8 cups) water (or stock if not using the paste below)
  • 2 Tbsp. chicken, vegetarian or beef bouillon paste

Rinse all the beans and barley set aside.

Sauté the garlic, celery, carrots, and onion in the olive oil over medium high heat for about five minutes.


Place the vegetables in a slow cooker. Next, add the beans, barley and water (stock) and bouillon.

Cover the slow cooker, and cook on low setting for approximately 24 hours. Alternatively, you can cook the soup on a higher setting for fewer hours.

Finally, season with salt and pepper to taste once the beans are cooked. Serve with warm, crusty bread!


  • Recently, I had my wisdom tooth removal. She mentioned that painkillers and antibiotics can cause dampness.
  • She also mentioned that I have "heart fire". It could be due to my late nights or difficulty in getting adequate rest at night.
  • She suggested cooking red bean with barley soup and drink it regularly. I asked her if drinking more water would help. She jokingly mentioned no matter how much water I drink, it would not help. I asked her if exercise would help, she replied a "Yes"!
  • I asked her why I need to cook red beans with barley, she replied that red beans would make barley less liang (cooling) which is bad for women.

What’s in my recipe for vegetable barley soup?

  • White navy beans, or white kidney beans work well too. Soak them overnight, or use my quick soak method in the notes below.
  • Red onion
  • Carrots
  • Frozen peas
  • Frozen corn
  • Pot barley
  • Garlic powder, Oregano, Salt + Pepper
  • Baby spinach (or kale works too)

You may use kale or spinach in this soup. I like baby spinach for a little sweetness, but any leafy green works well here.

Just make sure to add it towards the end of cooking, no matter which one you choose.


Easy Bean and Barley Soup

Easy Bean and Barley Soup takes only minutes to prepare after soaking the beans overnight. Soaking reduces cooking time and the oliosaccarides that can cause gas. There is no need to sauté the onion unless you prefer the added flavor of caramelized onion.

All ingredients except salt, pepper and cheese are added to the pot, brought to a boil, and simmered for about 1.5 hours or until the beans and barley are tender. Pureeing some of the soup (see photos below) using a blender or stick blender is optional.

One serving of Easy Bean and Barley Soup has only 16 calories from fat per serving while providing 9 grams of fiber and 13 grains of protein. Many 2-oz. protein bars provide 10 grams of protein and a third of the fiber for about the same number of calories.

Nutrition information is with Parmesan cheese. Subtract 20 calories, 1 gram of saturated fat and 2 grams of protein.

This recipe can be doubled.

About Cooking Barley

Pearled barley is available regular and quick-cooking. Some regular varieties are tender and fully cooked in 1.5 to 2 hours without soaking. Others needs to soak a few hours in cold water to reduce cooking time.

If you know your barley is tender in about 1.5 hours of cooking, omit the presoak. Otherwise soak 2 to 3 hours to reduce cooking time so beans and barley are tender in about the same cooking time.

Related Recipes

Ingredients

  • 1/2 cup (100 g) pearl barley
  • 1 cup (200 g) navy or other white beans
  • 4 cups (960 ml) beef, chicken or vegetable broth
  • 2 cups (480 ml) water
  • 2 (125 g) carrots, finely chopped
  • 1 (150 g) small onion, finely chopped
  • 1 bay leaf
  • 3 tablespoons (45 ml) fresh Italian parsley, chopped or 1 tbsp dried parsley
  • 1 small sprig of fresh rosemary or 1/4 teaspoon (1.25 ml) dried ground rosemary
  • 1 teaspoon (5 ml) kosher salt or to taste
  • Fresh ground black pepper to taste
  • Red pepper flakes to taste (optional)
  • 1/4 cup (20 g) grated Parmesan cheese (optional)

Method of Preparation

Step 1

Soak beans overnight in a pot or bowl cover by at least one inch of water. Replacing the soak water several times will reduce gas forming compounds. Soak barley, if required, 2 to 3 hours.

Step 2

Add all ingredients except salt, pepper and cheese to a 4 qt/l pot. Bring water to a boil over high heat. Reduce heat to low and simmer, stirring occasionally about 1.5 hours or until beans and barley are tender.

Step 3

Season to taste with salt and pepper. Stir in cheese, if desired, or serve on the side.


Bean n’ Barley Soup | Ričet

Slovenia is known for her soups – each bite captures the taste of the earth and sky, rolling hills and grand mountains. They are the answer to frosted windows, the worst sort of bone-chill, and that scratchy feeling in the back of the throat.

Slovenian soup is the sunshine to your snowy day.

Breg, Novo mesto, Slovenia with Krka river. Photo by Andrej Jakobčič.

Today, in particular, we explore Ričet, one of the more beloved soups found throughout Slovenia.

She’s made with barley, a soft, earthy grain that reminds me faintly of pasta, but chewier and more wholesome. When paired with beans, carrots, potatoes, onion, and garlic, an entire meal is made. A slice of rye bread on the side would be grand.

While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I’ll be reaching for a bowl of Ričet when the winter snows float down.

Ingredients:

1 1/4 cup barley
1 1/4 cup dried pinto beans
water

4 large carrots, chopped
2 yukon gold potatoes, cubed
2 tomatoes, chopped
1 onion, chopped
a few slices of bacon (or sausage), diced
2 bay leaves
4 cloves garlic, crushed

Soak the barley and pinto beans overnight, making sure to cover the beans by about 2 inches of water.

Meanwhile, dream a little dream of spring, so real you can almost smell the daffodils.

Daffodils at Golica near Jesenice, Slovenia. Photo by Sl-Ziga.

The next day, wake up with a smile.

Drain the barley and beans and add them to a large pot. Cover with about 6 cups of water and simmer for an hour (covered).

Meanwhile, prepare the remaining ingredients… chop the carrots, tomato, and onion, dice the bacon, mince the garlic, chop the onion. Add all this fresh goodness to the pot. Toss in the bay leaves and bacon/sausage, too.

Cook the soup for another hour, or until all ingredients are tender. Season with salt and pepper, and garnish with minced parsley (or whole sprigs, as I have done)

This is about as simple as it gets, folks and it’s one of my favorite soups thus far.

Enjoy with a side of ‘quaint town’ and ‘joyful sunshine.’


Watch the video: Γίγαντες φούρνου. Kitchen Lab TV. Άκης Πετρετζίκης (May 2022).