Vegetable-barley Soup

May 06, 2023May 6, 20230 17
Vegetable and barley soup with kidney beans and red potatoes
in Soup

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons olive oil
2 medium onions , chopped small
2 large carrots , peeled and sliced
2 large celery ribs , chopped small
1 teaspoon granulated garlic powder
16 cups water
4 cups vegetable broth
28 fluid ounces canned tomatoes , mash and include liquid
15 fluid ounces canned red kidney beans , including liquid
3/4 cup pearl barley
2 large potatoes , peeled and cubed 1/2 inch
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
3 tablespoons chicken soup base ( optional )
2 teaspoons curry powder
1/2 teaspoon black pepper
2 cups thinly sliced green cabbage
1 tablespoon soy sauce
3 teaspoons dried dill weed
1/2 cup grated parmesan cheese

Nutrision Information

Servings Per Recipe
12
Calories
240
Sugar
5g
Fat
8g
Warm up with a hearty bowl of Vegetable-barley soup with kidney beans and red potatoes. This soup is packed with vegetables and grains for a comforting, nutritious meal. The pearl barley gives the soup a hearty texture, while the red potatoes and kidney beans provide a source of protein and fiber. This recipe serves as the perfect meal for those cold winter days or when you feel under the weather. Make a large batch and freeze it for meals during the week!

Instructions

1.In a large pot, heat olive oil over medium heat.
2.Add onions, carrots, celery, garlic powder, and sauté until translucent, about 5-7 minutes.
3.Add water, vegetable broth, canned tomatoes, kidney beans, barley, potatoes, dried basil, chicken soup base if using, curry powder, and black pepper.
4.Bring to a boil, reduce heat, and simmer for 30 minutes.
5.Add green cabbage, soy sauce, and dried dill weed.
6.Simmer for an additional 15-20 minutes until vegetables are tender.
7.Remove from heat and stir in grated parmesan cheese. Serve hot.

PROS

Provides great nutrition with a selection of vegetables and a good source of fiber from the barley and kidney beans.
Comforting and warming on a cold day or when you are feeling under the weather.
It freezes and reheats well.

CONS

The recipe requires a few more ingredients than some soups and takes a bit longer to make due to the simmering times.

HEALTH & BENEFITS

This soup is a great source of vitamins, minerals, and fiber from the vegetables, barley, and kidney beans. The soy sauce provides some extra protein, and olive oil is a healthy fat. Cabbage is a cruciferous vegetable, which means it contains compounds that can help prevent cancer.

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