Curries Soup

Warm barley bean soup

July 12, 2019

Winter is well and truly here and it’s time for us to warm up from inside with these hearty soups.

My quick and easy Warm barley bean soup in a mildly spiced tomato based sauce is just the thing for a healthier brunch or even a light mid week dinner. Honestly there is no faffing around when it comes to this dish either, simply throw everything in a crockpot and wait for the magic to happen. This soup is truly a winner for my barley lover friends.

Winter is here and what you need is just to snuggle up and enjoy this hearty vibrant warm barley bean soup. A truly comforting soup.

Well I didn’t grew up adoring barley, it a recent crush and those nutty grains have got me in and my family too. What I like in barley is that it reduces the hunger pangs and promotes the feelings of fullness due its high fibre content.

Interestingly this is the second largest grain crop (by volume) grown in Australia. It is used mainly for malt for the brewing industry and for stock feed.

Now let’s get into the kitchen and cook up this delicious soup. I am sure this hearty dish will be a perfect excuse to snuggle up and enjoy dinner at home with the family.

Tag me on social media – INSTAGRAM  or simply mail me, If this comfort soup embraces your dinner table.

Winter is here and what you need is just to snuggle up and enjoy this hearty vibrant warm barley bean soup. A truly comforting soup.

 

HOW TO MAKE WARM BARLEY BEAN SOUP

Warm barley bean soup

  • 1/2 cup barley, soaked overnight
  • 1/2 can red kidney beans
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons olive oil
  • 1 can diced tomatoes with liquid
  • 5 cups vegetable broth
  • 2 bay leaves
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • salt & pepper to taste

Start by warming the 1 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Toss in the onion, garlic, and sauté for a five minutes. Add cumin, coriander and chill powder.

Then add the vegetable broth, diced tomatoes, and bay leaves and stir to combine.

Add the soaked barley and allow to cook on high for about five more minutes, until everything is heated through.

Reduce the heat to a simmer and allow to sit for about twenty to thirty minutes. Add red kidney beans, salt & pepper to taste, garnish it with chopped parsley. Serve warm with toasted bread.

 

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Winter is here and what you need is just to snuggle up and enjoy this hearty vibrant warm barley bean soup. A truly comforting soup.

 

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