Name: Bean & barley soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 1 large onion finely chopped; 1 fennel bulb quartered, cored and sliced; 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

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Bean & barley soup

Bean & barley soup

Chelsie Collins

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Serves 4

Easy

Prep: 5 mins

Cook: 1 hr

A star rating of 4 out of 5.28 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 large onion

finely chopped
1 fennel bulb

quartered, cored and sliced
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

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Nutrition: per serving

kcal488
fat9g

low
saturates1g
carbs78g
sugars11g
fibre12g
protein16g
salt1.4g

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.

Recipe from Good Food magazine, March 2015

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A star rating of 4 out of 5.28 ratings

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