Vegetarian Bean and Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 362.1
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 283.5 mg
  • Total Carbs: 72.0 g
  • Dietary Fiber: 16.4 g
  • Protein: 12.1 g

View full nutritional breakdown of Vegetarian Bean and Barley Soup calories by ingredient
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Adapted from Adapted from
Number of Servings: 6


    2 tbsp olive oil
    1 onion, diced
    2 garlic cloves minced
    2 ribs celery, diced
    2 carrots, diced
    1/2 diced tomatoes
    1/2 cup frozen peas
    1/2 cup frozen corn
    8 cups water or vegetable broth
    1 cup pearled barley, uncooked
    1 cup pinto or white beans, pre-soaked if dry
    1/3 cup tomato paste or crushed tomatoes
    1/4 tsp salt
    1/2 tsp pepper
    1/2 tsp oregano or Italian spice mix
    1/2 tsp thyme
    2 large bay leaves


In a large soup pot, sautee the onions, celery, carrots for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

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