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Packed with vegetables, beans and barley, this hearty bean and barley soup is not only comfort in a bowl but it's healthy too!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 240 kcal


  • 1 tbsp. olive oil
  • 1 cup sliced celery (about 4 ribs)
  • 1 cup sliced carrots (about 3 medium)
  • 1 cup diced onions (about 1 medium)
  • 4 cups water
  • 1 cup diced canned tomatoes and their juices
  • 1/3 cup pearl barley
  • 1 19oz can red kidney beans, rinsed and drained
  • 2 cups packed baby spinach
  • Salt and pepper, to taste


  1. In a heavy bottom pot over medium heat, saute olive oil, celery, carrots and onions until the onions start to become translucent, about 5 mins. 

  2. Season with salt.

  3. Add water and tomatoes.

  4. Bring soup to a boil and add the pearl barley.

  5. Reduce to a simmer and cook for 20 minutes with the lid on.

  6. Add kidney beans and continue to cook covered until the barley is tender, about 20 to 25 minutes more.

  7. Stir in spinach until just wilted, season with salt and pepper, serve.


This soup is great for lunches! Make it on Sunday for lunch or super and have two servings for lunch during the week.


If you're in the market for a heavy bottom pot, I love my 5 1/2 quart Le Creuset dutch oven!

Nutrition Facts
Amount Per Serving
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.