Hearty Vegetable Bean and Barley Soup
 
 
A hearty, go-to recipe I make several times a month. The beans and rice give a hearty feel to this vegetarian soup.
Author:
Recipe type: Entrée, Side, Appetizer
Cuisine: Gluten-Free, Vegan
Ingredients
  • 2-3/4 cups (19 oz) dried black bean and navy bean mix
  • 2 quarts chicken or vegetable stock
  • 2 tablespoons smashed garlic
  • ½ teaspoon crushed red pepper
  • ½+ teaspoon dried rosemary
  • 2 tablespoons dried thyme
  • 2 bay leaves
  • 1 onion, chopped
  • 2 sweet potatoes, sliced into ribbons with a vegetable peeler
  • 1 pound ripe tomatoes, chopped
  • 1 cup barley OR wild rice for gluten-free
  • 10 cups fresh baby spinach leaves (you can also use kale instead or in addition)
  • 1 bell pepper, chopped
  • salt and pepper
  • extra virgin olive oil
  • hard aged cheese (goat or parmesan)- optional
  • ripe avocado
Instructions
  1. Rinse beans thoroughly, boil in plenty of water for 2 minutes, let soak in the hot water for 2+ hours, then cook at a simmer for 2 hours or until done.
  2. Rinse barley/spelt, bring to a boil in plenty of water, reduce heat and simmer for 30 or so minutes until tender.
  3. Heat olive oil in a large dutch oven and saute onion and sweet potato for a few minutes until fragrant and a bit tender. Remove from pot and reserve.
  4. Put red pepper flakes and rosemary in a tea ball or cheesecloth. Bring stock, garlic and all herbs (including thyme and bay leaves) to boil then simmer for 15 minutes. Remove tea ball.
  5. Mash 1 cup of cooked beans. Add mashed and rest of cooked beans and vegetables (except for the spinach) to the pot. Bring to a boil then simmer 15 minutes, adding water if needed.
  6. Stir in spinach until wilted and add bell pepper. I do this now because I like the fresh crunch of the mostly uncooked bell pepper.
  7. Top with shaved aged cheese and sliced avocado.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/01/29/hearty-vegetable-bean-and-barley-soup/