Kidney Bean & Barley Soup Recipe – Easy One-Pot Winter Meal

Last Updated on 5 months ago by Neha Deshmukh

Kidney Bean & Barley Soup Recipe – Easy One-Pot Winter Meal

Hey everyone! As the weather gets a little chillier, nothing beats a warm, hearty bowl of soup, right? I’m so excited to share my go-to Kidney Bean & Barley Soup recipe with you. It’s a real comfort food classic, packed with goodness, and surprisingly easy to make – especially with the help of a pressure cooker! I first made this when I was craving something substantial and healthy, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s incredibly nourishing, full of protein and fibre, and perfect for a cozy night in. Plus, it’s a fantastic one-pot meal, meaning less washing up – always a bonus! It’s also wonderfully adaptable, so you can tweak it to your liking. Honestly, it’s a hug in a bowl.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tbsp olive oil
• 4 garlic cloves, mashed
• 1 onion, minced
• 1 large carrot, chopped
• 1 tomato, chopped
• 3 heaped tbsp tomato paste
• 1/2 cup kidney beans, soaked overnight (about 120g)
• 1/4 cup pearl barley (about 30g)
• 1 liter water
• 2 vegetable stock cubes
• Salt and pepper to taste
• 1 bunch spinach, chopped (about 100g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Olive Oil Varieties: I usually use extra virgin olive oil for the best flavour, but any good quality olive oil will work.
• The Benefits of Pearl Barley: Pearl barley adds a lovely chewy texture and is a fantastic source of fibre. It’s a really underrated grain!
• Kidney Bean Soaking & Preparation: Soaking the kidney beans overnight is important – it helps them cook evenly and makes them easier to digest. Don’t skip this step! If you forget, you can do a quick soak: boil the beans for 2 minutes, then let them sit in the hot water for an hour.
• Vegetable Stock Cube Options – Homemade vs. Store-Bought: I often use store-bought vegetable stock cubes when I’m short on time, but homemade stock is always best if you have the time. It adds so much more depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in your pressure cooker over medium heat. Add the mashed garlic and sauté until it smells wonderfully fragrant – about 30 seconds. Be careful not to burn it!
2. Now, toss in the minced onion and chopped carrot. Cook for about 3-4 minutes, stirring occasionally, until they start to soften.
3. Stir in the chopped tomato and tomato paste. Cook for another minute or two, letting the flavours meld together.
4. Add the soaked kidney beans, pearl barley, water, and vegetable stock cubes. Give everything a good mix to make sure the stock cubes dissolve.
5. Pop the lid on your pressure cooker, seal it tightly, and cook on high heat for 3 whistles. Once you hear the whistles, reduce the flame to low and cook for another 3 whistles. Then, let the pressure release naturally – don’t try to force it open!
6. Once the pressure has released, carefully open the cooker. Add the chopped spinach and simmer for 2-3 minutes, until it’s wilted and tender.
7. Finally, season with salt and pepper to taste. And that’s it! Serve hot and enjoy.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pressure cooker. This ensures even cooking.
• Taste as you go! Adjust the seasoning to your preference.
• If the soup is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to reduce the liquid.

Variations

This soup is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable stock cubes to ensure they don’t contain any animal products.
• Gluten-Free Adaptation (Barley Substitute): If you’re gluten-free, simply swap the pearl barley for quinoa or brown rice.
• Spice Level Adjustment – Adding a Kick: My friend, Priya, loves to add a pinch of red chilli flakes or a finely chopped green chilli for a bit of heat.
• Winter Festival Adaptation – Hearty Comfort Food: During Diwali, my family likes to add a small piece of ginger and a dash of garam masala for a warming, festive flavour.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A dollop of plain yogurt or a sprinkle of fresh coriander also adds a lovely touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – perfect for meal prepping!

FAQs

Got questions? I’ve got answers!

• Is this soup suitable for freezing? Absolutely! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
• Can I use canned kidney beans instead of dried? Yes, you can! Use about 1 ½ cups of canned kidney beans, drained and rinsed. Add them in step 4, along with the barley. You might need to reduce the cooking time slightly.
• What if I don’t have a pressure cooker? Can I use a pot? Of course! You’ll need to simmer the soup in a large pot for about 1 ½ – 2 hours, or until the beans and barley are tender.
• Can I add other vegetables to this soup? Definitely! Feel free to add chopped potatoes, sweet potatoes, celery, or zucchini.
• How can I make this soup thicker? You can blend a portion of the soup with an immersion blender, or mash some of the beans with a fork.

I really hope you enjoy this Kidney Bean & Barley Soup as much as my family does. Let me know in the comments if you try it, and what variations you come up with! Happy cooking!