Vegetarian Bean and Barley Vegetable Soup

THE SPRUCE
18Ingredients
80Minutes
360Calories

Ingredients

US|METRIC
  • 1/2 onion (large, diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons oil (or vegan margarine)
  • 2 celery (ribs, diced)
  • 2 carrots (medium-sized, diced)
  • other vegetables (desired, about 1/2 cup each, I like cauliflower and zucchini)
  • 8 cups water (or vegetable broth, you can also use half and half, or water with a vegetarian bouillon cube)
  • 1 cup pearled barley (uncooked)
  • 1 cup white beans (or pinto, cooked or canned)
  • 1/3 cup tomato paste (or crushed tomatoes)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt (optional but adds a nice flavor)
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano (or Italian spice mix)
  • 1/2 teaspoon thyme
  • 1 teaspoon onion powder (optional)
  • 2 bay leaves (large)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    360Calories
    Sodium17% DV400mg
    Fat12% DV8g
    Protein24% DV12g
    Carbs22% DV65g
    Fiber60% DV15g
    Calories360Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium400mg17%
    Potassium910mg26%
    Protein12g24%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber15g60%
    Sugars6g12%
    Vitamin A110%
    Vitamin C15%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started

    PlanShop