Hearty Bean Barley Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tbsp olive oil
  • 4 cloves of garlic, mashed
  • 1 onion, minced
  • 1 large carrot, chopped
  • 1 tomato, chopped
  • 3 heaped tbsp tomato paste
  • ½ cup kidney beans, soaked overnight and drained
  • ¼ cup pearl barley, washed and drained
  • 1 ltr water
  • 2 vegetable stock cubes (I used Maggi)
  • Salt and pepper to taste
  • 1 bunch spinach, chopped
  1. Heat oil in a pressure cooker. Briefly fry the garlic till a nice aroma comes.
  2. Add in the onions and carrots and saute till slightly wilted.
  3. Add in the tomato and paste and mix well.
  4. Now add in the beans, barley, water and stock cubes and give a good mix.
  5. Close the lid of the cooker. Cook on high upto three whistles, lower the flame and cook for another three whistles. Switch off and allow to cool.
  6. Open the lid, add in the spinach and cook for a couple of minutes till it is wilted. Adjust salt and pepper.
  7. Serve warm as is! It is good as a meal!
For those who do not use pressure cooker, cook in your normal pot on medium-low flame till the barley and beans are done.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/hearty-bean-barley-soup/