Barley & Bean Vegetable Soup

Smoky ham flavoring adds a twist to this fairly common soup.

Yield: 12 servings ( Serving Size: 6 oz. )
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  • 4 tablespoon(s) butter
  • 1 large sweet onion, diced
  • 4 medium to large cloves of garlic, minced
  • 1 large carrot, diced
  • 2 medium stalks of celery, sliced
  • 4 cup(s) beef broth
  • 1 packet (6g) GOYA ham flavoring in 3 cups hot water
  • 3 Bay leaves
  • 2 cup(s) pearled barley: soaked, boiled, drained
  • 1 can(s) (15 oz.) dark red kidney beans, drained and rinsed
  • 3 ounce(s) tomato paste
  • 1 teaspoon(s) smoked paprika
  • salt, fresh cracked black pepper to taste
  • 1 teaspoon(s) each: dried thyme, oregano, and chevril


  1. Melt a half stick of butter in a stock pot over low heat.
  2. Add the onion and garlic and sautee over medium heat until golden, around 5 to 8 minutes.
  3. Keep the lid on the pot except when stirring...
  4. Add the carrots, roughly another 4 or 5 minutes.
  5. Add the celery, 2 to 4 more minutes.
  6. When everything seems cooked down and soft...

  7. Add 4 cups of beef broth (or a fairly strong vegetable broth) and 3 bay leaves.
  8. Increase the heat to medium-high.
  9. Add the pre-soaked & pre-boiled barley (raw barley will simply take longer and require more broth as it will absorb some of it).
  10. Add the 3 cups of GOYA ham flavored concentrate.
  11. Add the 3 ounces of tomato paste and mix.
  12. Add a teaspoon of smoked paprika. Mix.
  13. Add the drained and rinsed can of kidney beans.
  14. Add the salt, pepper, and herbs. Adjust as needed.

  15. Bring to a boil, then reduce heat to maintain a strong simmer for 20 minutes or so.

  16. Remove the Bay leaves. Serve with a garnish of chopped celery leaves, Italian parsley, or cilantro.

October 2012

This recipe is a personal recipe added by NeroFiddled and has not been tested or endorsed by MyRecipes.

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