This flavorful Barley, Beans and Greens Soup tastes like it’s been simmering on the stove all day, when it actually comes together in no time. It’s cock full of hearty barley, cannellini beans and collard greens while fennel, rosemary and a pinch of red pepper give it a serious punch of flavor. Serve with grated parmesan and garlic bread for a super savory, filling and comforting cold weather meal!
Barley, Beans & Greens Soup with Fennel & Rosemary
Yesterday was grey, today is grey and tomorrow is forecasted to be yet another grey day. Which for me, this kind of weather means I either want to search out energy by doing something active or eating something refreshing or I want to cuddle up under a big blanket, with a good book and a big bowl of comforting soup. Today I feel like doing the latter. And boy do I have the most perfect and easy as pie cozy soup recipe. This Barley, Beans and Greens Soup with Fennel and Rosemary is hearty, full of flavor and is pretty much my favorite thing to eat right now.
All About Barley: A Whole Grain Underdog
Barley may be small in size, but has so much to offer! First of all, what is barley? It’s a whole grain that dates back to ancient times. It’s most commonly sold as either hulled (without the inedible hull) or even more common as pearled barley. While pearled barley isn’t technically a whole grain (because its bran has been removed), it’s easier to find in stores and still has great nutritional benefits.
Like other whole grains, barley is a great source of disease fighting vitamins, minerals and antioxidants. And it’s a fiber powerhouse! Since hulled barley has it’s bran intact, it has more fiber and is a little moreso rich in nutrients. Though, pearl barley still delivers a nutritious punch. It’s high in fiber which slows the absorption of glucose, helping to keep blood sugar levels stable. And since fiber rich grains are digested more slowly, they help prolong the feeling of fullness and they provide sustaining energy.
My favorite thing about pearl barley is it’s delicious chewy texture and nutty flavor. And since it’s cooking time is much quicker than a lot of other grains, it’s a great grain to have on hand for speedy meals. I love adding it to soups, salads, and even hot breakfast cereals. It’s really delicious when simmered in milk with steel cut oats and topped with cinnamon, maple syrup, chopped apples and walnuts. Yum!
Hulled barley (the one that’s not as easily found in stores) takes more time to cook than pearled barley, about 50 to 60 minutes versus about 15 minutes. Most recipes call for pearl barley (including this Barley, Beans and Greens Soup), but it’s usually okay to substitute hulled barley. So if you want to make that substitute, be sure to adjust the recipe cooking time.
Ingredients For This Barley, Beans & Greens Soup
- EVOO
- Yellow onion
- Carrot
- Celery
- Garlic
- Dried thyme
- Dried fennel
- Fresh rosemary
- Pearl barley
- Vegetable broth, low sodium
- Canned cannellini beans
- Collard greens
- Red pepper flakes or aleppo pepper
- Freshly ground black pepper
- Freshly grated parmesan
If you make this Barley, Beans & Greens Soup make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Barley, Beans & Greens Soup with Fennel & Rosemary
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: About 4 to 6 Servings 1x
- Category: Soup
- Method: Stove-Top
Description
This cozy Barley, Beans and Greens Soup comes together in no time and is packed with flavorful and hearty ingredients. Served with parmesan and garlic bread making it perfect for a super savory, filling and comforting cold weather meal!
Ingredients
1 Tbsp. EVOO
1 medium yellow onion, chopped
1 medium carrot, diced
1 celery stalk, diced
4 garlic cloves, minced
1 tsp. dried thyme
1 tsp. dried fennel
1 Tbsp. fresh rosemary, minced
1/2 c. pearl barley, uncooked
5 c. low sodium veggie broth
2 (15.5oz) cans cannellini beans
1 bunch collard greens, stems removed and roughly chopped
Red pepper flakes or aleppo pepper
Freshly ground black pepper
Grated parmesan
Instructions
- Heat EVOO in a soup pot. Add onion, carrots and celery and saute until the vegetables are softened and onion is translucent, about 5-7 minutes. Add in the garlic, thyme, fennel, rosemary and barley. Saute for another minute until fragrant and barley is lightly toasted, about a minute.
- Stir in the veggie stock and cannellini beans. Bring to a boil. Turn down the heat and simmer for 15 minutes, stirring occasionally. If desired, gently mash some of the beans with the back of a spoon or potato masher for a thicker soup.
- Add in collard greens and bring to a gentle simmer. Once the greens are wilted, about 10 more minutes, season with pinch of red pepper and freshly ground black pepper. Serve with parmesan and red pepper flakes or aleppo pepper. Enjoy!
Keywords: soup, barley, cannellini beans, collard greens, rosemary, fennel, easy recipe, vegetarian soup
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