Barley Bean Soup made in a slow cooker is a fabulous recipe to make when the days start getting more chilly.
This recipe was originally published on November 26th, 2011.
You’ll love this super simple recipe! Just put the ingredients in your crockpot at night to have for dinner the next evening, especially when the weather is cooler. Yes, it does actually get cooler in Southern California! Enjoy.
Barley Bean Soup Recipe
adapted from a recipe from a package of beans
Ingredients
- 2 cloves minced garlic
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 large onion, diced
- 1 1/2 tbsp olive oil
- 1 cup Borlotti (cranberry beans) or navy beans
- 1/2 cup lima beans
- 3/4 cup pearl barley, rinsed well (omit for gluten-free recipe)
- 8 cups water (or stock if not using the paste below)
- 2 tablespoons chicken, vegetarian or beef bouillon paste
Rinse all the beans and barley; set aside.
Saute the garlic, celery, carrots, and onion in the olive oil over medium high heat for about five minutes.
Place the vegetables in a slow cooker. Next, add the beans, barley and water (stock) and bouillon.
Cover crockpot and cook on low setting for approximately 24 hours. Alternatively, you can cook the soup on a higher setting for fewer hours.
Season with salt and pepper to taste once the beans are cooked. Serve with warm, crusty bread!
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 large onion, diced
- 1½ tbsp olive oil
- 1 cup Borlotti or Cranberry beans
- ½ cup Lima beans
- ¾ cup pearl barley (omit for gluten free)
- 8 cups stock (or 8 cups water, plus chicken or beef bouillon)
- salt and pepper
- Rinse all the beans and barley; set aside.
- Saute the garlic, celery, carrots, and onion in the olive oil for about 5 minutes, then put into a slow cooker, followed by the remaining ingredients.
- Cook in slow cooker on low setting for about 24 hours or a higher setting for less time, until the beans are ready. Check for seasoning and add salt and/or pepper if desired.
- Serve with crusty bread.
Jill Colonna
wrote on
Lovely timing now that Autumn has arrived, as starting to think about bringing out the soup pot again. This looks delicious. Love barley but love the addition of the beans too.
Christina
wrote on
Thanks, Jill!
Alida@mylittleitaliankitchen
wrote on
I love barley minestra! It is so refreshing and good for you. I want to make it. Brava Cristina 👍
Christina
wrote on
Thanks so much, Alida! Hope you try it!
David
wrote on
Well, it’s still in the 90’s in Tucson but it will cool off eventually for soups like this one!
Christina
wrote on
Yes, apparently the same in LA, but nice sort of soup weather here in Michigan right now! Having some tonight, as a matter of fact!
Frank
wrote on
It’s actually oddly warm around here—warm enough to keep using the pool! But no matter, I wouldn’t let that keep me from a nice bowl of soup like this one.
Christina
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Haha! I’m currently in Torino and really not well informed as to what’s happening in the rest of the world, even for weather! I had this post scheduled before I left! 😎
allie @ Through Her Looking Glass
wrote on
I love a soup that can cook for 24 hours in the crock pot. Set it and forget it. We are having a major cold snap right now and this looks so delicious and a great warm up for these sub-zeros temps! Thanks Christina!
marye
wrote on
I really like barley in my soups, I think I prefer it over noodles or rice. This soup sounds wonderful!
Christina
wrote on
I love barley in soups over noodles and rice, too! Love the texture. Thank you!
Walking on Sunshine
wrote on
Thank you for sharing this recipe on Walking on Sunshine Facebook page. I’m putting together a post for my blog, Daily Dish and this is one recipe I plan on using!
Christina
wrote on
Thank YOU for sharing it on your blog! I’m glad you like the recipe :) CC