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Serves: 6 | Prep Time: 15 minutes | Cook Time: 50 minutes
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, 3 g fat (12% calories from fat), 12 g protein, 37 g carbohydrate, 12 g fiber, 0 mg cholesterol, 307 mg sodium

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