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Community Recipe
from [NeroFiddled]
Barley & Bean Vegetable Soup

Barley & Bean Vegetable Soup

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

  • Yield: 12 servings ( Serving Size: 6 oz. )
  • Prep time:15 Minutes
  • Cook time:40 Minutes


  • 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


Melt a half stick of butter in a stock pot over low heat.

Add the onion and garlic and sautee over medium heat until golden, around 5 to 8 minutes.

Keep the lid on the pot except when stirring...

Add the carrots, roughly another 4 or 5 minutes.

Add the celery, 2 to 4 more minutes.

When everything seems cooked down and soft...

Add 4 cups of beef broth (or a fairly strong vegetable broth) and 3 bay leaves.

Increase the heat to medium-high.

Add the pre-soaked & pre-boiled barley (raw barley will simply take longer and require more broth as it will absorb some of it).

Add the 3 cups of GOYA ham flavored concentrate.

Add the 3 ounces of tomato paste and mix.

Add a teaspoon of smoked paprika. Mix.

Add the drained and rinsed can of kidney beans.

Add the salt, pepper, and herbs. Adjust as needed.

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

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

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Barley & Bean Vegetable Soup recipe