Bean, Barley & Kale Soup (Edit recipe)

383 recipes
|
347 followers

Pretty much obsessed with barley, tell me I'm not alone!! This soup is so hearty and cozy, full of delicious beans, barley, veggies, and a super comforting broth with the right amount of spicy kick.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

23

Serves: 4

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Pepperoncini In Chili Oil
1 pinch Red Pepper Flakes, A good pinch
1 bunch Thyme, Fresh, 5 - 6 sprigs
4 cloves Garlic, crushed & minced
1 whole Red Onion, diced
1 whole Yellow Onion, diced
1 whole Carrots, peeled and diced
1 whole Red Bell Pepper, diced
3 pieces Celery, sliced
1.5 Tbsp Tomato Paste
1 cup White Wine, I used a local Sauv Blanc
8 cups Vegetable Broth, See Notes
0.75 cup Pot Barley, rinsed
0.5 tsp All Purpose Seasoning - Vegeta
2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
540 ml Butter Beans, Canned, drained & lightly rinsed
540 ml Kidney Beans, salt free, drained & lightly rinsed
4 cups Kale, green kale cut into shreds / smaller pieces
0.5 whole Lemon, juice, more to taste
1 cup Pecorino Romano, finely shredded
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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, pepperoncini, garlic & thyme in a deep non-stick or soup pot set to about medium. Once heated, stir and let everything sizzle for about a minute before adding the red & yellow onion, pepper, carrot, celery. and a very generous hit of both salt & pepper. Stir and cook your veggies until mostly softened up. This should take about 20 minutes. Stir as needed.
Stir in the tomato paste and another pinch of salt & pepper. Continue to cook another couple minutes before adding the wine. Let the wine simmer until mostly reduced, about 5 - 7 minutes. Pluck out your thyme sprigs as they have likely dropped most of their leaves / flavour. Pour in your broth and bring your soup to a boil. Once boiled, reduce to a simmer and stir in the vegeta, Clubhouse seasoning, and barley.
Cover and simmer your soup for 25 minutes. Remove the cover and stir in the beans and another pinch of salt & pepper. Return the cover and continue to cook another 25 minutes. At this time, remove your cover and stir in the kale, letting that simmer uncovered until your kale has wilted a bit. I still like a bit of texture from my kale.
Turn off the heat and stir in the lemon & pecorino. Remove your pot from the heated burner and leave covered for 5 + minutes before serving up. Taste your soup and adjust salt / pepper if needed / desired.
Serve your bowls garnished with finely shredded pecorino and a sprinkle of chopped parsley. Leftover soup can be stored in an airtight container for 4 days. It will be thick, you can stir in broth / water and season when reheating if you want to thin it out. ENJOY!

Notes

I used the McCormick Brand Chicken Flavoured Veggie Cubes. They're 1 cube to 2 cups water, and I reduced one cube in total. You can sub in vegetable broth but make sure to season accordingly as these cubes were super flavourful.
You can sub in any two cans of beans you have available.
The soup is definitely of the chunkier variety. You can omit one can of beans and reduce your barley slightly for a brothier experience.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1099
Fat:	34 g
Carbohydrates:	147 g
Protein:	67 g
Cholesterol:	0 g
Sodium:	3339 mg
Fiber:	48 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.