Super healthy, super simple, and most of all, a delicious Bean and Barley Soup. It’s pretty much what winters were made for.
I have been on a soup kick lately, working my way through Split Pea Soup, Cauliflower Soup, a knock-off of Panera’s Broccoli Cheddar Soup and, most recently, this Bean and Barley Soup.
Repeat.
Besides being the perfect thing to ward off those cold Winter temps, this soup is also great to portion off into small containers with individual servings for lunches for the week.
Which is exactly what I did.
Would you believe this was my first time cooking (and eating!) barley? The recipe calls for quick-cooking barley, which I couldn’t find anywhere. If you run into that same problem, just buy the regular barley, cook it separately, and then add it in.
Fennel, beans (I used small white), tomatoes, spinach, and freshly grated Parmesan cheese. Although there is a little bit of simmering timing, outside of cooking the barley, it is a pretty quick recipe to make. And easy! Basically adding a bunch of things to a pot, chopping only a few, and letting the soup do its thing.
Which is my favorite kind of soup.
The low maintenance, doesn’t-really-need me kind.
Quick enough to make on a weeknight, and paired with a salad and a loaf of warm, crusty bread, you have a delicious and filling dinner.
Or lunch for days.
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