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Barley Soup with Beans and Basil

6 servings


  • 1/4 cup yellow onion, chopped
  • 1 small carrot, peeled and diced
  • 1 rib celery, finely chopped
  • 1 tbsp extra virgin olive oil
  • 5 cups vegetable broth
  • 1/2 cup pearled barley, cooked
  • 1/2 cup white beans, cooked
  • 1/4 cup canned tomatoes
  • 4 cloves garlic, minced
  • 3 tbsp fresh basil, chopped
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste


  • In a soup pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add celery and carrots. Simmer for about 3 minutes.
  • Add vegetable broth and bring to a boil. Allow soup to simmer until carrots and celery are tender.
  • Add cooked barley, canned tomatoes, cooked beans, garlic, basil, and rosemary. Let simmer another minute or two.
  • Season with salt and pepper. Serve warm.