Bean & barley soup

Prep: 5 mins Cook: 1 hr

Easy

Serves 4
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal488
  • fat9g
  • saturates1g
  • carbs78g
  • sugars11g
  • fibre12g
  • protein16g
  • salt1.4g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb, quartered, cored and sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 5 garlic cloves, crushed
  • 400g can chickpea, drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 600ml vegetable stock
  • 250g pearl barley
  • 215g can butter beans, drained and rinsed
  • 100g pack baby spinach leaves
  • grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.

  2. Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.

  3. Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

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Comments (2)

Princess Peach's picture
2.5

It was nice and filling, but very bland. Disappointed. Would ground some fennel seeds to add next time to get more fennel flavour.

nicnicblue's picture
5

Made this last night and had the rest for dinner this evening, it was really easy to make and surprisingly very tasty. I didn't have butter beans so used cannellini beans instead, I ground up about a teaspoon of fennel seeds instead of using fresh fennel, chopped up some celery and I also added a couple of fresh chillies to give it a little kick but apart from those changes I followed the recipe. Very filling too so definitely don't need bread with it!

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