Rib Stickin Bean Barley Soup
Warm up with a hearty bowl of Rib Stickin' Bean Barley Soup—an irresistibly comforting dish that’s packed with wholesome goodness. This nutrient-rich soup combines tender pearl barley, protein-packed cannellini and kidney beans, and vibrant veggies like carrots, celery, and onion, all simmered in a savory vegetable broth enhanced with aromatic garlic, thyme, and a hint of black pepper. A splash of diced tomatoes adds a subtle tang while the barley lends a satisfying chew, making this recipe the ultimate cold-weather meal. Ready in just an hour and perfect for feeding a crowd, this one-pot wonder is a filling, plant-based option that will leave you feeling fully nourished. Serve it with a sprinkle of fresh parsley for a bright finishing touch, and pair with crusty bread for an extra rib-sticking experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 0.75 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and diced tomatoes (including their juice). Stir well.
Add the cannellini beans, kidney beans, and pearl barley to the pot. Stir to distribute evenly.
Add the bay leaf, dried thyme, black pepper, and salt. Stir, then bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 35-40 minutes, or until the barley is tender and cooked through.
Remove the bay leaf and taste the soup, adjusting seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8569 mg | 373% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 100.1 g | 358% | |
| Total Sugars | 57.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 8415 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
