Bean, Barley, and Kale Soup
Cozy Up with a Bowl of Hearty Bean, Barley, and Kale Soup
As the days get shorter and the weather cools, there’s nothing quite like a warm, nourishing bowl of soup to lift your spirits. This Bean, Barley, and Kale Soup is a Mediterranean-inspired delight packed with flavor and goodness. It’s a complete meal in itself, offering a fantastic blend of textures and nutrients. This isn’t just a soup; it’s a hug in a bowl!
We’ve taken classic comfort food and given it a healthy twist. The combination of hearty navy beans, chewy barley, and vibrant kale creates a satisfying and wholesome experience. The subtle smokiness from the paprika and the brightness of the sherry vinegar add layers of complexity that will tantalize your taste buds.
This recipe is perfect for meal prepping, as it tastes even better the next day! It’s also easily adaptable to your preferences – feel free to add other vegetables like potatoes or zucchini. It’s a fantastic way to get your daily dose of greens and fiber.
Why You’ll Love This Soup:
- Healthy & Nutritious: Packed with protein, fiber, and essential vitamins.
- Flavorful & Satisfying: A delicious blend of textures and tastes.
- Easy to Make: Simple ingredients and straightforward instructions.
- Versatile: Adaptable to your preferences and dietary needs.
- Perfect for Meal Prep: Tastes even better the next day!
Frequently Asked Questions
Q: Can I use different beans?
A: Yes! Cannellini beans or Great Northern beans would also work well in this soup.
Q: Can I make this soup vegetarian/vegan?
A: This recipe is already vegetarian! To make it vegan, ensure your vegetable stock is vegan-friendly.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: What if I don’t have sherry vinegar?
A: You can substitute with red wine vinegar or apple cider vinegar, but sherry vinegar adds a unique sweetness.
Get ready to enjoy a bowl of pure comfort and goodness! This Bean, Barley, and Kale Soup is a recipe you’ll come back to again and again.
Bean, Barley, and Kale Soup
Ingredients
- 1/2 cup dried navy beans
- 1 Tbsp extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic peeled and crushed
- 2 tsp fresh rosemary finely chopped
- 2 tsp fresh thyme finely chopped
- 1/2 tsp smoked hot paprika
- 3 Tbsp sherry vinegar
- 6 cups low sodium vegetable stock
- 1/4 cup barley
- 1 bunch kale chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Soak beans overnight or quick soak by boiling for 2 minutes, then letting sit for 1 hour.
- Drain and rinse beans.
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic, rosemary, and thyme and cook for 1 minute more.
- Add beans, vegetable stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until beans are tender.
- Add barley and simmer for another 15-20 minutes, or until barley is cooked through.
- Stir in kale and cook until wilted, about 5 minutes.
- Serve hot.
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