Bean and Barley Soup

Bean and Barley Soup

This seasonal soup contains protein, whole grains and lots of healthy vegetables. It’s a complete meal! We love that the recipe is adaptable to whatever veggies you might have available. This recipe comes to us from Patrice of Circle B Kitchen.

Food for Thought: The combination of onions, celery and carrots is known as “mirepoix” (mere-pwah) in French and it forms the flavorful base of many recipes. It’s named after the town in France where it originated! To save time, try picking up a pre-chopped mirepoix blend from the produce section of many grocery stores.

Cooking Tip of the Week: If you don’t use the whole can of tomato paste, measure out tablespoons of the remaining paste onto a plate, freeze until solid, then store in a zip-top bag in the freezer.

Family Dinner Conversation Starter: Who has been your favorite teacher? Why?

Together: Chop the vegetables and parsley. Drain and rinse the kidney beans. Measure the dried herbs, lentils and barley.

Adult: Place the olive oil in a medium-large soup pot over medium heat. Add the chopped onion, celery and carrots.  Sauté for 3-5 minutes, or until the veggies begin to soften and become fragrant.

Together: Stir in the tomato paste. Season with the dried marjoram, thyme, salt and pepper. Sauté for 3-5 minutes more, stirring so the flavors meld and the spices are evenly distributed.

Together: Add the barley, lentils, potatoes, kidney beans and whatever other seasonal vegetables you are adding and stir to combine. Pour in enough water to cover the soup contents by about 2 inches, about 8 cups depending on the size of the soup pot.  Stir to combine, cover partially and let simmer for about 1 hour.

Adult: Remove the soup from the heat and let sit a few minutes before serving.

Kid: Top with fresh parsley and enjoy.

Print Friendly, PDF & Email