Rib Stickin Bean Barley Soup

Warm up with a hearty bowl of Rib Stickin' Bean Barley Soup—an irresistibly comforting dish that’s packed with wholesome goodness. This nutrient-rich soup combines tender pearl barley, protein-packed cannellini and kidney beans, and vibrant veggies like carrots, celery, and onion, all simmered in a savory vegetable broth enhanced with aromatic garlic, thyme, and a hint of black pepper. A splash of diced tomatoes adds a subtle tang while the barley lends a satisfying chew, making this recipe the ultimate cold-weather meal. Ready in just an hour and perfect for feeding a crowd, this one-pot wonder is a filling, plant-based option that will leave you feeling fully nourished. Serve it with a sprinkle of fresh parsley for a bright finishing touch, and pair with crusty bread for an extra rib-sticking experience.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 14-ounce can canned diced tomatoes (with juice)
• 1 15-ounce can canned cannellini beans, rinsed and drained
• 1 15-ounce can canned kidney beans, rinsed and drained
• 0.75 cup pearl barley
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Pour in the vegetable broth and diced tomatoes (including their juice). Stir well.

Step 5

Add the cannellini beans, kidney beans, and pearl barley to the pot. Stir to distribute evenly.

Step 6

Add the bay leaf, dried thyme, black pepper, and salt. Stir, then bring the soup to a boil.

Step 7

Once boiling, reduce the heat to low and let the soup simmer uncovered for 35-40 minutes, or until the barley is tender and cooked through.

Step 8

Remove the bay leaf and taste the soup, adjusting seasoning with more salt and pepper if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

Serving size	3815.5 grams (3815.5g)

Amount per serving	% Daily Value*
Calories	2442

Total Fat 51.00g	65%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 8.40g
Cholesterol 0mg	0%
Sodium 8569mg	373%
Total Carbohydrate 414.10g	151%
Dietary Fiber 100.10g	358%
Total Sugars 57.60g
Protein 101.80g	204%

Vitamin D 0IU	0%
Calcium 867mg	67%
Iron 32mg	178%
Potassium 8415mg	179%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 16.1%

Carbs: 65.7%