Bean and Barley Soup

A hearty and healthy soup that is pretty easy to assemble. Ingredients easy to have on hand.

Bean and Barley Soup
The Daily Meal

1 T olive oil

1 white or yellow onion, chopped

2 stalks celery, with leaves, chopped

2 carrots, chopped

2 T tomato paste

1 tsp dried marjoram

1 tsp dried thyme

2 tsp salt

1 tsp pepper

1/2 c barley

1/3 c lentils

2 red potatoes, cut into chunks

One 15-ounce can red beans, drained and rinsed

2 T chopped parsley

Heat the olive oil in a medium to large soup pot over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and become fragrant, about 3-5 minutes.

Stir in the tomato paste. Season with the dried marjoram, thyme, salt, and pepper. Sauté for 3-5 minutes.

Add the barley, lentils, potatoes, and kidney beans and stir to combine.

Pour in enough water to cover the soup contents by about 2 inches.

Stir to combine, cover partially, and simmer for about 1 hour.

Remove the soup from the heat and let sit a few minutes before serving. Top with the parsley and serve.

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