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Rib Stickin Bean Barley Soup


hearty vegetable soup with barley. this is a campbell's recipie i found in a magazine while waiting at the doctors office.

Time: 55 minutes


  • heat the oil in a large saucepan over medium-high heat
  • add the carrots , celery and onion
  • cook and stir until the vegetables are tender
  • stir in the broth , beans , tomatoes and barley
  • heat to a boil
  • reduce heat to low
  • cover and cook for 30 minutes or until the barley is tender
  • stir in spinach and season to taste with black pepper
  • cook until spinach is tender

rib stickin   bean   barley soup image

Number Of Ingredients: 10


  1. olive oil
  2. carrots
  3. celery
  4. onion
  5. vegetable broth
  6. red kidney beans
  7. tomatoes
  8. pearl barley
  9. spinach leaves
  10. ground black pepper


Hearty vegetable soup with barley. This is a Campbell's recipie I found in a magazine while waiting at the doctors office.

Recipe From

Provided by Leanne Yeatman

Time 55m

Yield 8 serving(s)


  • Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
  • Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until the barley is tender.
  • Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

Rib Stickin' Bean & Barley Soup image

Number Of Ingredients: 10


  • 1 tablespoon olive oil
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1 large onion, chpped
  • 900 ml vegetable broth (1 box, campbells)
  • 540 ml red kidney beans, rinsed and drained (1 can)
  • 2 cups tomatoes, chopped
  • 1/4 cup pearl barley, uncooked
  • 2 cups spinach leaves, fresh, firmly packed and chopped
  • ground black pepper


Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.

Recipe From

Provided by By Betty Crocker Kitchens

Time 35m

Yield 5


  • Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
  • Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.

Bean and Barley Soup image

Number Of Ingredients: 11


  • 1 tablespoon canola or soybean oil
  • 2 small onions, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1/2 cup uncooked quick-cooking barley
  • 1 can (15 ounces) Progresso™ garbanzo beans, undrained
  • 1 can (15 ounces) Progresso™ black beans, rinsed and drained
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1 box (9 ounces) frozen baby lima beans
  • 3 cups water
  • 2 tablespoons chopped fresh cilantro or parsley


"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

Recipe From

Provided by Taste of Home

Time 1h25m

Yield 9 servings.


  • Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

White Bean 'N' Barley Soup image

Number Of Ingredients: 16


  • 1-1/2 cups dried great northern beans
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 3 medium carrots, sliced
  • 2 medium sweet red peppers, chopped
  • 2 celery ribs, chopped
  • 1/2 cup medium pearl barley
  • 1/2 cup minced fresh parsley, divided
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained


Recipe From

Provided by Food Network Kitchen

Time 8h15m

Yield 8 to 10 servings


  • Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Slow-Cooker Bean and Barley Soup image

Number Of Ingredients: 15


  • 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
  • 1/2 cup pearl barley
  • 3 cloves garlic, smashed
  • 2 medium carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 1/2 medium onion, roughly chopped
  • 1 bay leaf
  • Kosher salt
  • 2 teaspoons dried Italian herb blend
  • Freshly ground black pepper
  • 1/2 ounce dried porcini mushrooms, crumbled if large, optional
  • One 14-ounce can whole tomatoes, with juice
  • 3 cups cleaned baby spinach leaves (about 3 ounces)
  • 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
  • Extra-virgin olive oil, for drizzling


This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!

Recipe From

Provided by TishT

Time 2h10m

Yield 6-8 serving(s)


  • Heat the oil in a soup pot.
  • Add the onions and garlic and saute until the onions are golden.
  • Add all the remaining ingredients except the last 4.
  • Cover with the water.
  • Bring to a simmer, and simmer gently covered for 1 hour.
  • At this time the barley and vegies should be tender.
  • Add the beans, parsley, and dill.
  • Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
  • Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
  • *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.

Barley Bean Soup image

Number Of Ingredients: 15


  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 3/4 cup raw pearl barley or 3/4 cup pot barley, rinsed
  • 2 celery ribs, diced
  • 1 cup celery greens
  • 1 bay leaf
  • 2 1/2 teaspoons salt free herb and spice seasoning mix
  • 1 (14 ounce) can diced tomatoes, undrained
  • 6 cups water
  • 1 (1 lb) can kidney bean, drained and rinsed
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, minced
  • salt
  • fresh ground pepper


This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.

Recipe From

Provided by Taste of Home

Time 1h20m

Yield 6 servings.


  • In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

Vegetable Bean Barley Soup image

Number Of Ingredients: 15


  • 1 medium onion, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 cup chopped carrots
  • 1/2 cup medium pearl barley
  • 1 can (15-3/4 ounces) pork and beans
  • 2 small zucchini, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon cider vinegar

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