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Kidney Bean and Barley Soup

Serves 6 | Prep Time 15 minutes | Cook Time 50 minutes

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Kidney Bean and Barley Soup


1 Tbsp Eden Extra Virgin Olive Oil

1/2 cup onion, diced

1 clove garlic, minced

1/2 cup celery, diced

4 cups vegetable stock

15 ounces Eden Kidney Beans, do not drain

15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain

1 tsp dried thyme
or 2 Tbsp. fresh thyme, chopped

1/2 tsp Eden Sea Salt, or to taste

1/2 cup organic partially pearled barley
or whole barley

1/2 cup leeks, finely chopped

1/4 cup organic sweet corn, fresh or frozen

1/8 tsp freshly ground black pepper, or to taste

2 Tbsp fresh parsley, finely chopped


Heat oil in a medium soup pot and sauté the onions and garlic for 1 to 3 minutes. Add celery, vegetable stock, kidney beans, chili beans, thyme and sea salt. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 10 to 15 minutes. Remove half and puree in a blender. Add puree back to the pot. Add barley, leek, sweet corn and pepper. Cover and bring to a boil again. Reduce flame and simmer another 20 to 30 minutes until the barley is tender. Adjust seasoning, if desired. Serve hot, garnished with parsley.

Note: If using whole barley, soak overnight or 6 to 8 hours and simmer in the soaking water for about 1 hour or until slightly tender before adding remaining ingredients in the recipe.

Nutritional Information

Per serving: 220 calories, 3g fat (12% calories from fat), 12g protein, 37g carbohydrate, 12g fiber, 0mg cholesterol, 307mg sodium

Related Recipes

American, Beans, Condiments, Good/High Fiber, Good/High Protein, Low Fat, Macrobiotic, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan

©2016 Eden Foods, Inc.