Healthy Vegan Bean & Barley Soup Recipe
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Delicious, warming and totally fat free bean and barley soup. Great for your taste buds and easy on our waist line.
  • 2 cups barley, soaked in water for 1-5 hrs
  • 2 cups white beans, soaked in water for 1-5 hrs
  • 8-12 cups water (if you want your soup thicker, use less water, otherwise use all 12 cups)
  • ¼ cup water to sauté veggies
  • 4 medium size carrots, cut into half and then chopped
  • 3 large cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 1 large yellow onion, chopped
  • ½ cup chopped parsley
  • 2 tbsp cumin powder
  • 3 tbsp tomato paste (optional)
  • Himalayan or sea salt to taste
  • black pepper to taste
  1. Having soaked barley, strain water and rinse, place into a cooking pot, add 4 cups of water and salt; bring to boil, then reduce heat to medium and boil for 30 minutes
  2. Strain water from beans, rinse; add beans to barley and add remaining water; boil on medium heat for additional 30-40 minutes
  3. Place garlic and onions in a skillet, sauté in water for 3-5 minutes on high heat, stirring
  4. Add carrot and sauté for 5 more minutes on medium heat
  5. Add bell pepper and sauté for additional 5 minutes
  6. Add cumin and tomato paste, stirring to incorporate into the mixture
  7. After cooking beans and barley for indicated time, taste to see if both are well cooked; if they are, add vegetable mix, increase heat to high to bring soup to boil, then reduce heat to medium-low , cover and cook for another 10-15 minutes;
  8. Add parsley and let the soup sit for about 5 minutes before serving
If you decide not to add tomato paste, your stew is going to look lighter.

Have it with a slice of homemade whole wheat, no knead bread.
Recipe by Vegalicious at