Barley and Bean Soup
Barley and Bean Soup
Open in full-screen mode

Barley and Bean Soup

15 MIN
1 H






  1. In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.
  2. Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.
  3. Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.


  1. Meanwhile, in a small skillet over medium-high heat, brown the garlic in the oil. Add the mint and mix thoroughly.
  2. Divide the soup into serving bowls. Serve with a dollop of yogurt or a lemon wedge, and top with the mint garnish.


To save time, chop the spinach with the herbs in the food processor.


  1. Not sure why this turned into more of a curry than soup for me... however the flavour was amazing. Both baby and husband loved it ! Going to try again with more broth and lower temp..

  2. formidable

  3. Not usually a soup person but this is absolutely fabulous. Used a mix of ham broth and veggie broth. So good!

  4. Can I freeze your chickpea & mushroom tourtiere?

  5. amazing soup, for cold wetter Tanks for the recipe

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.