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Bean, Barley, and Kale Soup

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course dinner, lunch
Cuisine American, Mediterranean
Servings 4

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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