Bean and Barley Soup - Just over 200 Calories

Total Time
Prep 10 mins
Cook 35 mins

I really like the way mashing some of the beans gives the soup a thicker texture. This freezes VERY well, just leave out the cheese.Let it thaw in the fridge, then microwave to heat. Add a Cheese and Herb Corn muffin #22536, for a wonderful under 400 calorie lunch.

Ingredients Nutrition


  1. In a large soup pot, bring broth through rosemary to a boil, reduce heat and simmer for 15 minutes (this gives the stock a homemade taste, if I am using homemade stock I skip the 15 min and the other ingredients).
  2. Drain stock through a sieve and discard solids.
  3. Measure 1 cup of beans and mash with a fork.
  4. Heat oil in pan to medium, cook onion celery and carrot for 4 minutes.
  5. Add stock, tomatoes, beans (mashed and whole), and barley. Bring to boil, reduce heat simmer 15 minutes.
  6. Taste and season with salt and pepper if desired. Cook an additional 5 minutes or until barley is tender.
  7. Sprinkle with cheese.
  8. Serving is 1 cup of soup and 1 tablespoon cheese.


Most Helpful

Great tasting soup and easy to make. I didnt mash the kidney beans and my soup was also a bit on the thick side but I enjoyed a lot. Added some black pepper and lemon pepper also before serving. Will make this soup again!

Cookin' Mommy May 19, 2007

I think that the most valuable part of this recipe is the way to change canned chicken broth into a really tasty stock in 20 minutes. After improving the broth, I threw all the ingredients in a crockpot for 4 hours on low. I substituted canned black beans since we are not fond of kidney beans. I also did not have quick cooking barley, so substituted regular. My soup came out almost a solid, so next time I think I will use only half the amount of barley. I don't know if it was the change in cooking method or ingredients, but I had to add a lot more chicken broth (plain canned) before I could pass it off as a soup. Everyone said the flavor was excellent, even if it was more like a stew. Served with a green salad, it made a harty supper.

Donna Matthews December 20, 2005

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