Barley Bean Soup

"This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!"
photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
Ready In:
2hrs 10mins




  • Heat the oil in a soup pot.
  • Add the onions and garlic and saute until the onions are golden.
  • Add all the remaining ingredients except the last 4.
  • Cover with the water.
  • Bring to a simmer, and simmer gently covered for 1 hour.
  • At this time the barley and vegies should be tender.
  • Add the beans, parsley, and dill.
  • Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
  • Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
  • *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.

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  1. First of all, I like that this recipe made a point of calling for celery greens. I think they are underused and I usually put them into any soup I make that uses celery. We are big fans of barley soups and this was a nice basic recipe that could easily be adapted to use whatever veggies you had around. I stuck pretty much to the recipe other than throwing in some carrots I had to use up, using dry dill (because it is all I had) and because I didn't have the seasoning mix I used some veggie stock powder granules. We enjoyed this as our main meal tonight with some crusty bread on the side. Made for Bargain Basement tag.


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