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Bean & barley soup

Bean & barley soup

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Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal488
low infat9g
saturates1g
carbs78g
sugars11g
fibre12g
protein16g
salt1.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2015

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Overall rating

Rating: 4 out of 5.15 ratings

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