Barley Bean Soup…Hearty Fare for Colder Days

Barley bean soup made in a slow cooker is a fabulous recipe to make when the days start getting chilly. It’s also nutritious and packed full of protein.

This recipe was originally published on November 26th, 2011.

I think you’ll love this super simple recipe.

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Just put the ingredients in your slow cooker at night, and you’ll have a lovely pot of soup for dinner the next evening. This is especially wonderful when the weather is cooler. Yes, it does actually get cooler in Southern California, too!  

It truly couldn’t be easier and all you’ll need is some nice crusty bread to eat with the barley bean soup.

Love using your slow cooker? Try this delicious pulled pork recipe.

Barley Bean Soup Recipe

adapted from a recipe from a package of beans

Ingredients

• 1 or 2 cloves minced garlic
• 2 stalks celery, chopped
• 2 carrots, sliced
• 1 large onion, diced
• 1 1/2 tbsp olive oil
• 8 oz (1 cup) Borlotti (cranberry beans) or navy beans
• 4 oz (1/2 cup) lima beans
• 6 oz (3/4 cup) pearl barley, rinsed well (omit for gluten-free recipe)
• 64 oz (8 cups) water (or stock if not using the paste below)
• 2 Tbsp. chicken, vegetarian or beef bouillon paste

Rinse all the beans and barley; set aside.

Sauté 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 the slow cooker, and cook on low setting for approximately 24 hours. Alternatively, you can cook the soup on a higher setting for fewer hours.

Finally, season with salt and pepper to taste once the beans are cooked. Serve with warm, crusty bread!

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Barley Bean Soup...hearty fare for colder days

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Ingredients

• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, sliced
• 1 large onion, diced
• 1 1/2 tbsp olive oil
• 1 cup Borlotti or Cranberry beans
• 1/2 cup Lima beans
• 3/4 cup pearl barley (omit for gluten free)
• 8 cups stock (or 8 cups water, plus chicken or beef bouillon)
• salt and pepper

Instructions

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.

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