Spicy Bean & Barley Vegetable Soup (Edit recipe)

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Soup season is in full swing y'all, so it's the perfect time to introduce my new Spicy Bean & Barley Vegetable Soup. Loads of gorgeous veg, smooth & creamy beans, chewy barley, and a wicked heat that follows you with every delicious bite.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 20 minutes

INGREDIENTS

24

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
1 pinch Red Pepper Flakes
4 cloves Garlic, crushed & minced
4 whole Thai Chili, sliced
4 sprigs Thyme, Fresh
1 whole Yellow Onion, diced
2 whole Celery, stalks, diced
1 whole Carrots, peeled & diced
1 whole Bell Pepper, not green, diced
3 tsp Roasted Garlic and Red Pepper Seasoning - Club House, divided
2 Tbsp Tomato Paste
1000 ml Plant Based Chickenless Broth - President's Choice
3 cups Water
0.75 cup Pearl Barley, rinsed
540 ml White Beans, Salt-Free, drained & lightly rinsed
1 tsp Basil, Dried
0.5 tsp All Purpose Seasoning - Vegeta
2 cups Baby Spinach, packed cups, chopped
0.25 cup Parsley, chopped
0.5 cup Grana Padano Cheese, finely shredded
0.5 whole Lemon, juice
1 tsp Himalayan Pink Salt, More to Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, butter, chilis, garlic, thyme, and pepper flakes in a large, deep non-stick skillet or a stainless soup pot set to just about medium heat. Season with a good pinch of salt and pepper and once heated, let everything sizzle together for about 30 seconds. Add the onion, carrot, celery, bell pepper, one teaspoon of the roasted garlic seasoning, and a good hit of both salt & pepper. Stir and let those veg cook 12 - 15 minutes until mostly softened. Reduce your heat if needed if you notice any scorching. Stir fairly often.
Stir in the tomato paste and continue to cook another few minutes. Next, pour in the broth and water and bring your soup to a boil. Once boiled, stir in the barley, beans, salt, remaining Clubhouse seasoning, dried basil, vegeta, and some additional cracked pepper. Reduce your heat to a simmer, cover, and simmer for 40 - 45 minutes.
Remove the cover and your barley should be just about perfect at this point. Continue to simmer, stirring as needed for another 5 - 10 minutes until just right. Pluck out the thyme sprigs and stir in the spinach and parsley and another pinch of salt & pepper. Let that continue to simmer for another couple of minutes. Next, turn off the heat and fold in the grana padano & lemon juice. Cover and set aside for 5 minutes.
Prior to serving, taste and adjust your salt / pepper if needed / desired. Serve your bowls garnished with a drizzle of EVOO, some finely shredded grana, and a sprinkle of parsley. ENJOY!
Remaining soup can be stored in an airtight container in the fridge for 4 days.

Notes

Don't let the ingredient list intimidate you. We need these ingredients to ensure our soup is full of flavour and full of nutrients as well 🙂
Cook time is approximate. Estimate around that amount of time.
If you're scared of the spice, reduce the chilis by half.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	619
Fat:	24 g
Carbohydrates:	119 g
Protein:	44 g
Cholesterol:	36 g
Sodium:	1919 mg
Fiber:	30 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.