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Bean and Barley Soup
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Bean and Barley Soup

50 minServes 6Nutri-Score A€
from @plantbasedonabudget2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • yellow onion (diced)Produce1 piece
  • carrots (trimmed and diced)Produce4 pieces
  • celery ribs (trimmed and diced)Produce4 pieces
  • oilPantry30 ml
  • garlic (pressed)Produce3 pieces
  • ground cuminSpices6 g
  • chili powderSpices5 g
  • vegetable brothPantry1.9 litres
  • pearl barley (rinsed (optional))Grains180 g
  • diced tomatoes (with their juices)Pantry400 g
  • chickpeas (canned, drained)Pantry400 g
  • cannellini beans (canned, drained)Pantry400 g
  • tomato paste (canned)Pantry170 g
  • cilantro (chopped (or parsley))Produce15 g

per serving

Nutrition

238kcal

Carbs
35 g
Proteins
10 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Garlic press
  • chef's knife
  • cutting board

step by step

Method

  1. Prepare the vegetables

    • Dice the onion, carrots and celery.
    • Trim the ends and discard the sad outer parts.
    Step 1

  2. Sauté the vegetables

    • Heat the oil in a large soup pot.
    • Add the onion, carrots and celery and sauté, stirring occasionally.
    Step 2

  3. Add garlic and spices

    • Press in the garlic and cook for another minute or two.
    • Stir in the cumin and chili powder.
    Step 3

  4. Add broth, barley and tomatoes

    • Pour in the vegetable broth.
    • Add the barley and the diced tomatoes with their juices.
    Step 4

  5. Add the beans and tomato paste

    • Add the chickpeas and cannellini beans.
    • Stir in the tomato paste and mix everything together.
    Step 5

  6. Simmer the soup

    • Bring the soup to a boil, then lower the heat.
    • Simmer until the barley and vegetables are soft, stirring occasionally.
    Step 6

  7. Finish and serve

    • Stir in the chopped cilantro (or parsley).
    • Taste, adjust seasoning and serve hot.
    Step 7
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