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Barley Soup with White Beans and Kale

February 24, 2022 By Sarah Leave a Comment

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This creamy barley soup is a complete meal in a bowl. Packed with kale, carrots, and white beans, it is sure to warm you up on a chilly day!

This post was originally published in December 2012. // As an Amazon Associate I earn from qualifying purchases.

Baby, its cold outside!

Seattle hit record low temps yesterday…in February!  And I kind of love it….sorry Seattle friends.  I started my morning with an outdoor fitness class and it was 29º….but with the most amazing warm sun shining down on us.  I am so glad I didn’t wimp out….if you look at the flurry of texts I sent in the hour before class you’ll see that I almost did.  But I made it, and we had so much fun!  All of this cold weather cements the fast that we are still firmly in soup season!!!  This barley soup with white beans and kale is so hearty and filling—it’s a complete meal in a bowl, as a soup should be!  And it’s the perfect way to warm up after enjoying some “arctic” temps.

bowl of barley soup with carrots and kale, thyme sprigs, blue napkin in background

Barley Soup with White Beans and Kale

This barley soup with white beans and kale is a great clean out the fridge and pantry kind of meal.  Carrots and kale are both the kind of veggie that can stand hanging out in the fridge for longer than you’d think.  In fact, sometimes when I am prepping a big bundle of kale from my CSA Produce Box I will freeze half of it.  It holds up really well, and is ready to pop into a soup at any time.  Add the kale and carrots to your barley, a can of white beans, and some nutritional yeast and you’ve got yourself a cozy meal!

overhead view of barley soup with plate of bread, gold spoon, blue napkin

Barley

Barley is one of my favorite grains!  It cooks up in such a yummy, creamy way that you can eat it on its own, as a side, or in a soup.  Like Mary Poppins says—it’s practically perfect in every way!  Do note that barley is part of the wheat family, and contains gluten.  For a gluten free sub try brown rice or quinoa.

overhead view of barley soup with blue napkin, sprigs of thyme

More Vegan Soup Recipes That You Will Love

  • Barley Minestrone Soup
  • Restaurant Style Vegan Lentil Soup
  • Vegan French Onion Soup
  • Pumpkin Curry Soup
  • Vegan Black Bean Soup

overhead view of barley soup with gold spoon, sprigs of thyme, blue napkin on white countertop

Let’s Make Barley Soup with White Beans and Kale

Are you ready for a cozy one pot dinner?  Let’s make some barley soup!  Leave me a comment below and let me know how you like it!

fried dandelions

Print Recipe

Barley Soup with White Beans and Kale

Course: Dinner, Entree
Cuisine: American
Keyword: soup, winter
Servings: 8 people
Author: Sarah

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 2 large carrots diced
  • 4 cloves garlic minced
  • 2 Tablespoons nutritional yeast
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 2 bay leaves
  • large sprig of fresh thyme
  • 6 cups water
  • 1 cup pearled barley cooked separately in 3 c salted water not drained
  • 1 can white beans, drained (about 1 1/2 cups, navy or cannelini beans)
  • 2 cups loosely packed greens chopped and stems removed (kale, chard, etc.)

Instructions

  • Prepare barely according to package directions—essentially bring 3 c water to a boil, add 1 c barley, return to boil, reduce to simmer and add salt and cover. Allow to simmer for about 30 minutes while you prep the rest of the soup.
  • Heat olive oil in a in large soup pot. Add the onion and sauté.
  • Add carrots and sauté a minute longer. Add garlic and cook for another minute.
  • Add nutritional yeast, salt, and pepper and stir well.
  • Place bay leaves and thyme in pot and add water, starting with just a little to deglaze the pot, and then adding the rest.
  • Once boiling, reduce to a simmer and allow the vegetables to cook.
  • When the carrots are tender, add the beans and barley (and any remaining cooking water) and allow to simmer for 5 more minutes.
  • Add the greens and stir them in, allowing them to wilt into the soup.
  • Remove the thyme stems (you can slide your fingers down the stems to remove any remaining thyme leaves right into the pot). Remove bay leaves and serve.

 

 

Filed Under: Entree, Recipe, Soup Tagged With: barley, carrots, chard, greens, kale, leeks, soup, white beans

Previous Post: « Green Beans with Garlic
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