I made this soup on a very cold day earlier this month and it was just what I needed to warm up! Not only did it feel good to have a hot bowl of soup on such a cold day, but it was great eating something healthy, especially after all the rich holiday foods and sweets I had been indulging in.
This is a veggie soup with lots of good things in it like carrots, celery, onion, red kidney beans, tomatoes, baby spinach, and some pearl barley–all cooked in a vegetable broth. It’s easy to make, tastes great, and is low on calories. So if you’ve made a new year’s resolution to eat healthier, you’ll have to try this out!
BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple
Makes 6 servings, about 170 calories per serving
- 1 1/2 Tablespoons olive oil
- 1 1/4 cups chopped or sliced carrots
- 1 1/4 cups sliced celery stalks
- 1 1/4 cups chopped onion (about 1 large)
- 1 clove garlic, minced
- 3 1/2 cups vegetable broth
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
- 2 cups firmly packed chopped fresh baby spinach leaves
- salt and pepper, to taste
Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.
Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.
Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.
Soup makes a great meal when it’s cold out, and I think homemade soup it so much better than any you can buy. Do you like having soup in the winter too? What’s your favorite kind of soup to make?