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4.50 from 2 votes

Hearty Bean Barley Soup

Course Soup
Cuisine American
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 tbsp olive oil
  • 4 cloves of garlic mashed
  • 1 onion minced
  • 1 large carrot chopped
  • 1 to mato chopped
  • 3 heaped tbsp tomato paste
  • 1/2 cup kidney beans soaked overnight and drained
  • 1/4 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

Instructions

  • Heat oil in a pressure cooker. Briefly fry the garlic till a nice aroma comes.
  • Add in the onions and carrots and saute till slightly wilted.
  • Add in the tomato and paste and mix well.
  • Now add in the beans, barley, water and stock cubes and give a good mix.
  • 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.
  • Open the lid, add in the spinach and cook for a couple of minutes till it is wilted. Adjust salt and pepper.
  • Serve warm as is! It is good as a meal!

Notes

For those who do not use pressure cooker, cook in your normal pot on medium-low flame till the barley and beans are done.