Red Bean and Barley Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 cup pearl barley
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 cups cooked red beans (can use canned that are drained and rinsed)
- 4 cups low-fat chicken broth (recipe #329596) or 4 cups vegetable broth, preferably homemade (Low-Fat Chicken Stock)
- salt
- 1⁄2 cup chopped fresh parsley
directions
- In a small saucepan, combine the barley with water to cover; place over med-high heat.
- When the water boils, decrease heat to low and simmer for 5 minutes.
- Drain barley, rinse, and drain again; set aside.
- Heat the oil in a 4-quart saucepan over med-high heat.
- Add in onion; cook/stir until begins to soften, 2-3 minutes.
- Stir in the beans and broth; bring to a boil.
- Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
- Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
- Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
- Return the beans to the saucepan with the liquid and stir well to blend.
- Add in the barley and place over med-high heat.
- When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
- Stir in the parsley; season with salt to taste, and serve.
- *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.
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Reviews
-
Surprising how good this is, given it is so simple. Have made this twice now, because husband is on an anti-inflammation diet, and kidney beans and barley are two foods that are low in inflammation for him. The first time I made it I added the greens from about 4 beets with the parsley; last night added kale instead of parsley. It's delicious both ways, and probably would be with just parsley and no other greens added.