Hearty Bean and Barley Soup

Warm Up Your November with This Hearty Bean and Barley Soup

As the November chill really starts to set in, I find myself craving meals that are simple, nourishing, and deeply comforting. This Hearty Bean and Barley Soup is exactly that—a true hug in a bowl. It’s the kind of meal that makes the house smell amazing and feels just right after a long day, especially during this season of gratitude and gathering.

I love this recipe because it relies mostly on pantry staples, making it a lifesaver on busy weeknights. It’s packed with fiber and plant-based protein, and the pearl barley gives it a wonderful, chewy texture that is so satisfying. It’s a meal in itself, perfect with a slice of crusty bread for dipping. Let's make a pot together!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups vegetable or chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup pearl barley, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 7-8 minutes, until the vegetables have softened.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn!
3. Pour in the vegetable broth and add the diced tomatoes, rinsed barley, dried thyme, and the bay leaf. Stir everything together.
4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the barley is tender.
5. Once the barley is cooked, stir in the rinsed kidney and cannellini beans. Let the soup simmer for another 5-10 minutes to heat the beans through.
6. Remove the bay leaf. Season generously with salt and pepper to your liking.
7. Ladle the hot soup into bowls and garnish with fresh parsley before serving.

A Few Notes and Variations

This soup is wonderfully flexible. Feel free to add a handful of chopped kale or spinach in the last few minutes of cooking for some extra greens. Sliced mushrooms, sautéed with the other vegetables, are also a fantastic addition. To keep it fully vegan, just be sure to use vegetable broth. The soup also freezes beautifully, so don't hesitate to make a big batch for easy future meals.

I truly hope this soup brings a little warmth and comfort to your home this season. It's a simple recipe, but it's one filled with goodness and a sense of cozy well-being.

I'd love to hear how it turns out for you! Do you have a favorite soup for chilly weather? Share your thoughts and any variations you try in the comments below!

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