Barley and Bean Soup

  • recipe image cover





  1. Heat a large saucepan over medium-high heat. Add onion, celery and carrots. Stir and cook until vegetables are tender. Add 3-4 tablespoons of water or small amounts of water as needed.
  2. Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
  3. Stir in cabbage, season to taste with black pepper and salt. Cook until cabbage is tender.

In Instant Pot:

You can make this soup even quicker if using an Instant Pot. Dump in all the ingredients in the Instant Pot and press the soup button. Set it for 5 mins (yes 5!). You will be amazed how it turns out.


2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
4 cups of vegetable broth (no salt added)
1 can of red kidney beans, rinsed and drained
2 cups (500 mL) of diced plum tomatoes
1/4 cup (60 mL) of uncooked barley
2 cups (500 mL) of firmly packed, chopped cabbage leaves
Ground black pepper
1 to 2 teaspoons of salt, to taste