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Healthy Bean and Barley Soup

Simmer a Pot of Protein-Packed Vegan Soup

If you're in the mood for a hearty soup but looking to cut back on meat, this recipe from Eating Well will fit the bill — dietitian Julie Upton, MS, RD, of Appetite For Health is a huge fan! After about 10 minutes of prep time, this low-calorie, protein- and fiber-rich soup simmers on the stove until it's time to enjoy. It's the perfect recipe to cook up on a Sunday afternoon, so you can pack up your healthy leftovers for a hassle-free lunch during the week.

If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with a two-ounce whole grain roll or one piece of fresh fruit.

Southwestern 3-Bean and Barley Soup

From Eating Well

Healthy Bean and Barley Soup


  1. 1 tablespoon extra-virgin olive oil
    1 large onion, diced
    1 large stalk celery, diced
    1 large carrot, diced
    2 cups water
    4 cups (32-ounce carton) reduced-sodium vegetable broth
    1/2 cup pearl barley
    1/3 cup black beans
    1/3 cup great northern beans
    1/3 cup kidney beans
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1 teaspoon salt


  1. Heat the oil in a Dutch oven over medium heat. Add onion, celery, and carrot and cook, stirring occasionally until softened (about 5 minutes).
  2. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin, and oregano. Bring to a lively simmer over high heat.
  3. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Source: Calorie Count


Calories per serving
Image Source: Thinkstock
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