Can I make Bean and Barley Soup ahead of time?

Yes, Bean and Barley Soup is perfect for making ahead. In fact, the flavors deepen as it sits, making it even more delicious the next day. Store it in the refrigerator for up to three days or freeze it for longer storage.

How do I thicken Bean and Barley Soup naturally?

The best way to thicken Bean and Barley Soup is by mashing a portion of the beans before adding them to the pot. This creates a creamy texture without needing any added flour or cream.

Can I freeze Bean and Barley Soup?

Absolutely. Bean and Barley Soup freezes very well. Let it cool completely before transferring it to airtight containers. It can be frozen for up to six months. When reheating, add extra broth to adjust the consistency.

What can I use instead of barley in Bean and Barley Soup?

If you need a substitute for barley, you can use quinoa, brown rice, or farro. While these alternatives will slightly change the texture, they still work well in a Bean and Barley Soup variation.

Bean and Barley Soup Easy Recipe Guide

Name: Bean and Barley Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped (about 1 cup); 1 small fennel bulb, chopped (about 1 cup); 3 cloves garlic, minced; 1 teaspoon dried basil; 2 cups cooked beans (such as cannellini or navy beans), divided; 1 can (14.5 ounces) diced tomatoes; 4 cups vegetable or chicken broth; 1/2 cup pearl barley; 2 cups fresh spinach; 1/4 cup grated Parmesan cheese; 1/2 teaspoon black pepper

Description

Bean and Barley Soup is a hearty, healthy, and comforting dish made with tender beans, chewy barley, and flavorful vegetables simmered in a rich broth. This easy one-pot recipe is perfect for cozy dinners, meal prep, and nutritious eating.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 small fennel bulb, chopped (about 1 cup)
3 cloves garlic, minced
1 teaspoon dried basil
2 cups cooked beans (such as cannellini or navy beans), divided
1 can (14.5 ounces) diced tomatoes
4 cups vegetable or chicken broth
1/2 cup pearl barley
2 cups fresh spinach
1/4 cup grated Parmesan cheese
1/2 teaspoon black pepper

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion, fennel, garlic, and dried basil, and cook for 6–8 minutes until softened and lightly browned.
Mash 1/2 cup of the cooked beans using a fork until smooth.
Add the mashed beans, remaining whole beans, diced tomatoes, broth, and barley to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally, until the barley is tender.
Stir in fresh spinach and cook for 1–2 minutes until wilted.
Remove from heat and stir in grated Parmesan cheese and black pepper.
Taste and adjust seasoning if needed, then serve warm.

Notes

Mash some beans to naturally thicken the soup without cream.
Do not overcook the barley to maintain a slightly chewy texture.
Add extra broth when reheating, as barley absorbs liquid over time.
Store in the refrigerator for up to 3 days or freeze for up to 6 months.
For a vegan version, omit Parmesan or use plant-based cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 6g
Sodium: 620mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 13g
Cholesterol: 5mg