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Bean and Barley Vegetable Soup|Craving Something Healthy

Bean and Barley Vegetable Soup

Servings 8 servings
Author Craving Something Healthy


  • 2 tablespoons canola oil
  • 1 large onion diced
  • 2 large parsnips peeled and cut into 3/4-inch pieces
  • 3 large carrots peeled and cut into 3/4-inch pieces
  • 6 garlic cloves minced
  • 8 cups low sodium vegetable broth
  • 2 medium russet potatoes peeled and cut into 1-inch pieces
  • 2 teaspoons minced fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2/3 cup barley uncooked
  • 3 cups baby kale or spinach, stems trimmed and chopped
  • 1 14.5 oz small white beans navy beans, drained and rinsed
  • 1-10 ounce package frozen peas
  • salt and pepper


  • Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more.
  • Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender.
  • Remove and discard bay leaf and rosemary stems.
  • With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved.
  • Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot.
  • Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender.
  • Add salt and pepper to taste.


Adapted from Cook's Country
[nutrition-label id=4297]