This satisfying bean and barley soup features a delicious and iron-packed combination of red kidney beans and spinach. It's also high in fiber and calcium.
7 cups fat free, less-sodium chicken broth
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (4-inch) rosemary sprigs
1 (19-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup uncooked quick-cooking barley
10 cup torn spinach leaves (about 4 ounces)
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids.
Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.
Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.
To ensure rich flavor, add garlic and herbs to canned broth for a homemade taste. Mashing a portion of the beans gives the soup extra body.
This soup gets huge points for being so tasty AND healthy. I leave out the celery and don't see the point of mashing the beans, but otherwise I make it exactly, and it's fantastic. I'll probably leave the solids next time, though.
Hearty and satisfying! Not too hard either. I threw my pearled barley in at the beginning and fished the garlic out with a spoon later. That gave the barley enough time to cook. I had an extra poblano pepper so I cut that up and threw it in with the onions, carrots, and celery. I might add more rosemary and salt, but other than that, delicious!
This soup is SO good. I used pearl barley and cooked until the barley was tender. 15 minutes is not nearly enough cooking time. As noted the soup was more like stew with 7 cups of broth. I added more broth after it was finished cooking to bring it to a more soupy consistency. I ended up with 10 cups of soup, so I froze some for later. This is delicious and makes a great lunch.
This was a hit with the whole family (including 6 and 8 year old). I added an extra cup of broth as others suggested. Great soup to warm us all up and the kids didn't complain at all about eating their veggies! :) I served with beer bread and orange wedges.
Delicious and hearty on a cold winter night. I let mine simmer a little too long & it turned into more of a stew. I ended up adding some extra broth to thin it out a bit.
I was able to find quick-cook barley at our local Shop Rite.
This is the first time I've written a review, but just had to. This soup is delicious!! I used 8 cups of broth, an extra 1/2 cup of white kidney beans, and frozen chopped spinach. Will def make again, and again...
This soup is SO good. I used pearl barley and followed previous advice to cook for 45 mins instead of 15. I also used 8 cups of broth instead of 7 and added a little more when reheated the next day. I also love that this is so healthy. This is a go-to cold weather recipe.
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