Bean Barley Soup is deliciously packed with protein, iron, and tons of vitamins and nutrients, but it's so versatile that it can be made according to anyone's distinct and personal tastes. I love making soups with leftovers from the refrigerator. I dislike Brussels sprouts, but we had some left in the fridge from when my boyfriend ate them and never finished them. The flavor will blend nicely in a soup, so I set that aside as well as some leftover peas on the counter, and I went from there...This soup is very easy to make and requires very little preparation except for chopping a few veggies. It can be considered a one-pot meal, which saves on time and dishes!

Healthy barley's nutty flavor adds a special touch to basic vegetables, and leftovers are perfect for this stew since almost any vegetable works well. Beans incorporate a delicious creamy characteristic to the taste and add a ton of nutrients. This soup is very high in fiber as well and should fill you for hours!

This soup is vegan when using vegetable stock or water. It's very tasty while being low in fat and calories, free of cholesterol, and high in nutrients. It's very filling and great as a light fall dinner with a salad and some crusty bread, or as an appetizer, snack, or lunch. Tastes great with crackers!

Ingredients

1 cup uncooked barley

1 cup beans

 (I used black beans that soaked while I was at work for 8+ hours)

5 cups water, vegetable broth, or stock

1 onion, chopped

5-6 large baby carrots, chopped or julienned

leftovers from the fridge

 (almost anything will work, some examples: peas, carrots, broccoli, cauliflower, green beans, tomatoes, Brussels sprouts, corn, potatoes, etc)

seasonings of your choice

 (I prefer about a teaspoon of minced garlic, a few dashes of turmeric, salt, sage, etc)

fresh herbs from your garden, if available, or dried herbs

 (I love adding fresh basil and rosemary, but whatever you like will make it personal for your own tastes)

Directions

Put the water/stock in a deep sauce pan and heat on medium. Add the barley and soaked beans. Let cook until boiling for about 15-20 minutes. While the beans and barley cook, chop the veggies and set aside.

After about 15-20 minutes, add all the veggies into the bean and barley mixture and cook an additional 45-60 minutes to get the beans and barley to the texture/softness you prefer. Remove from heat and let stand for about ten minutes, then add all the herbs, seasonings, and remaining ingredients.

Serve warm or hot. This recipe makes about 8 large servings.

Varieties

Don't forget to personalize this soup the way you prefer. It's very easy to modify the recipe to your own preferences. The type sof beans and vegetables used can vary greatly, thus allowing this soup to be different every time while still healthy, filling, and delicious.

If You Enjoyed this Recipe,

Please Review my Other Contributions:

Brie and Fruit Pastry Cups

Potato Salad: Healthier Versions with Many Variations

Healthy Wraps for Kids Lunches

Thanks for your support, and have a great and HEALTHY day!! : )