Barley Bean Vegetable Soup Recipe

Crockpot Soup Recipe: Barley, Garbanzo & Kidney Beans, Veggies

After failing to find a satisfactory vegetarian soup recipe with barley + beans + vegetables, we took bits from here & there, and invented our Barley Bean Veggie Soup Recipe.

This hearty bean barley vegetable soup recipe makes a BIG pot of soup, perfect for feeding a crowd. It's great served with a salad, corn bread or muffins, and delicious sprinkled with dairy or non-dairy parmesan cheese.

The beans and barley can be soaked overnight or while you work, to save cooking time, and the soup can go in the slow cooker or crockpot, once the vegetables are sautéd - or skip that step, and just throw everything in the crockpot! Of course you can also use canned beans - just be sure to drain and rinse them first.

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Soup Ingredients:

8 - 10 Servings:

• 1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained & rinsed
• 1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained & rinsed
• *Bean cooking directions below
• 1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil or other cooking oil
• 2 med. carrots, peeled & diced
• 3 medium potatoes, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1/2 jalapeno pepper, seeded & minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced OR 1/2 tsp powdered garlic
• 1 tsp each: basil, thyme, marjoram, paprika
• 1/2 tsp ground fennel
• 1 bay leaf
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp Braggs, soy sauce or miso
• 2 Tbsp. minced fresh parsley

*How To Cook Beans:

*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. More bean cooking tips and directions

1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Cover and simmer for 2 hours
7. OR cook 9 minutes at high pressure in a pressure cooker
8. Slow cooker or Crockpot: After boiling and skimming, cook for 6 - 8 hours on low

How To Cook Pearl Barley:

1. Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
2. OR cook for 45 minutes in 3 cups water
3. Don't discard the barley soaking or cooking water - it should go in the soup

Barley Bean Soup Directions:

1. Heat oil on medium in a 6 - 8 qt pot
2. Chop carrots, potatoes, celery, pepper & green beans
3. Increase the heat a bit, and sauté 5 minutes
4. Add spices and sauté another few minutes
5. Add the barley + soaking or cooking water
6. Add the beans + enough of the cooking liquid to suit you
7. Add tomato paste + bouillon cube
8. Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender
9. Add Braggs or soy sauce & fresh minced herb
10. Add salt + pepper to taste

Slow Cooker or Crockpot Directions:

1. Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking
2. Quick Slow Cooking: Sauté veggies & spices as above, transfer to preheated Crockpot with hot beans, barley & liquid. Simmer 2 - 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt & pepper + Braggs or soy sauce at the end of cooking

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More Great Bean Soup Recipes From Savvy Vegetarian:

Chickpea Basil Vegetable Soup Curried Lentil Potato Cauliflower Soup Jamaican Red Bean Stew White Bean Italian Style Soup Zoë 's Vegetarian Chili

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