Barley soup with beans and veggies

Barley soup with beans and veggies is a fiesta of classic flavor in your bowl, which you will need more. This tomato-based heavy barley soup will gain your energy with the goodness of barley, veggies, and protein. Pair with a salad for a wholesome meal.

There is no strict rule in making this recipe. You can make it with fresh seasonal vegetables of your choice. Don’t like beans? Avoid it. Love adding quinoa or pasta? replace barley. If you go deep into the recipe understanding the ingredients, you can play with your own set of formulas. For variations, look below:

Variations:

Let’s split the soup into four key ingredients:
Base, carbs, protein, minerals & vitamins.
Base: It is a tomato-based vegetable broth bowl. If you don’t have stock, just use water. You can find the vegetable broth recipe here.
Carbs: You can replace barley with brown rice, quinoa, buckwheat, or gluten-free kinds of pasta.
Protein: Use pinto bean or black bean.
Minerals & vitamins: Use any seasonal vegetables. Yellow squash, cabbage, zucchini, onions can be used.

Benefits of the ingredients (source)

Barley: It has an excellent source of dietary fiber. Helps to reduce weight.
Vegetables: They are high in vitamins and antioxidants. Brussel sprouts have a good source of protein, potassium, and iron.
Red kidney bean: Rich in protein and iron.
Tomato: Excellent source of vitamins and antioxidant protection.

How to cook barley?

On stovetop method: Place 2 cups of water in a large saucepan and allow it to boil on high heat. Rinse 1 cup of pearl barley and drain the water and add to the boiling water.
Cook the barley on a simmer for 30-45 minutes or until the water is completely absorbed, and the barley is tender.
It will tripe in its volume, monitor it for every 5 minutes.
Pressure Cook method: For 1 cup of barley, add 2 cups of water and pressure cook for 15 minutes in medium flame.
Instant pot method: Set the instant pot at High pressure for 15 minutes. Let the instant pot release pressure naturally.

How to cook red kidney beans?

Soak the dried red beans in plenty of water overnight.
Stovetop method: Place 1/2 cup of beans in 4 to 5 cups of water in a saucepan and bring to a boil. Continue simmering until tender but not mushy, up to an hour or two, stirring occasionally. If there is more water left, drain them and use them in your soups.
Instant pot method: Set the instant pot at High pressure for 15 minutes. Let pot release pressure naturally.

Can we cook beans and barley together?

Yes, barley and beans can be cooked in an instant pot with two separate vessels.

Can we cook barley and beans with veggies?

Yes, definitely. I like my vegetables on the crunchier side. If you pressure cook all together, the vegetables will turn soggy.