Why You’ll Love This Barley and Bean Soup
- Easy one-pot recipe
- Uses simple pantry ingredients
- Ready in about 40 minutes
- Great for meal prep
- Naturally meat-free
- Perfect for cold evenings
- Easy to customize with your favorite vegetables
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 celery ribs, diced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 8 cups vegetable broth
- 1 cup pearl barley
- 1 can diced tomatoes, with juices
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can tomato paste
- ¼ to ½ cup fresh cilantro, finely chopped
- Black pepper, to taste
How to Make Barley and Bean Soup
1. Sauté the vegetables
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another minute.
2. Add the spices
Stir in the cumin and chili powder. Cook for about 1 minute, stirring constantly. This helps bring out the flavor of the spices.
3. Build the soup
Pour in the vegetable broth. Add the barley, diced tomatoes, chickpeas, cannellini beans, and tomato paste.
Stir everything together until the tomato paste is well incorporated.
4. Simmer
Bring the soup to a boil, then reduce the heat to low. Cover partially and let it simmer for about 30 minutes, or until the barley is tender.
Stir occasionally while the soup cooks.
5. Finish and serve
Remove the pot from the heat and stir in the fresh cilantro. Season with black pepper and adjust the seasoning to your taste.
Serve warm with crusty bread for a comforting meal.
Tips for the Best Barley and Bean Soup
Use pearl barley: It cooks faster and gives the soup a pleasant chewy texture.
Add more vegetables: You can easily add zucchini, potatoes, spinach, peas, or diced bell peppers.
Adjust the thickness: Barley continues absorbing liquid as the soup sits. Add a little extra vegetable broth or water when reheating if needed.
Taste before serving: Vegetable broth and canned ingredients can vary in saltiness, so adjust the seasoning at the end.
Easy Variations
Want to change things up? Try one of these simple additions:
- Add a squeeze of fresh lemon juice before serving.
- Stir in chopped spinach during the final few minutes.
- Add diced potatoes for an even heartier soup.
- Use smoked paprika for a deeper flavor.
- Add cooked tofu or plant-based sausage for extra texture.
- Stir in a little nutritional yeast for a savory flavor.
What to Serve With Barley and Bean Soup
This soup is delicious on its own, but you can make it even more satisfying with:
- Crusty French bread
- Garlic toast
- Homemade biscuits
- A simple green salad
- Toasted sourdough
- Roasted vegetables
How to Store Leftovers
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for 4–5 days.
For longer storage, freeze the soup for up to 3 months. Thaw it in the refrigerator and reheat gently on the stovetop or in the microwave.
Because the barley continues to absorb the broth, add a splash of water or vegetable broth when reheating.
Frequently Asked Questions
Can I use dried beans?
Yes. Dried beans can be used, but they should be fully cooked before being added to the soup.
Can I make this soup in a slow cooker?
Yes. Add the ingredients to a slow cooker and cook on LOW for approximately 8–9 hours or HIGH for about 3–4 hours, until the barley and vegetables are tender.
Can I use another type of barley?
Yes. Pearl barley is convenient because it cooks relatively quickly. Hulled barley can also work, but it generally requires more cooking time.
Why does my soup become very thick?
Barley absorbs liquid as it cooks and continues doing so as the soup cools. Simply add more broth or water until you reach your preferred consistency.
Can I freeze barley and bean soup?
Absolutely. Freeze it in airtight containers or freezer-safe portions for up to 3 months. Leave a little room for expansion.
Final Thoughts
This barley and bean soup is the kind of simple homemade meal that makes a chilly day feel a little more cozy. With tender vegetables, chewy barley, tomatoes, chickpeas, and creamy white beans, it is flavorful, satisfying, and easy to prepare.
Make a big pot for dinner and save the leftovers for an easy meal later in the week.