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Spinach Vegetable Barley Bean Soup - a nutritious, hearty soup packed with vitamins and minerals, perfect for Fall and Winter ~ https://jeanetteshealthyliving.com

Spinach Vegetable Barley Bean Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 277 kcal
Author Jeanette


  • 1 tablespoons extra-virgin olive oil
  • 2 stalks celery chopped
  • 1 medium onion diced
  • 2 carrots chopped
  • 1 medium leek white and pale green parts only, washed thoroughly and thinly sliced
  • 1 cup quick-cooking barley
  • 1 tablespoon tomato paste
  • 8 cups low sodium vegetable broth
  • 15 ounces cannellini beans or other beans rinsed and drained
  • 2 teaspoon sprigs fresh thyme or 1 dried thyme
  • 1 teaspoon stem fresh basil or 1 dried thyme
  • 4 handfuls baby spinach


  1. Heat oil in soup pot. Add celery, onion, carrots, and leeks and cook over medium heat until softened, about 5 minutes. Add barley and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds. Add the broth, beans, thyme and basil, and bring to a boil. Simmer over low heat for 1 hour.
  2. Add spinach, and cook until just wilted (if you use Swiss chard or kale, it will take slightly longer to cook). Remove thyme branch and wilted basil. Season with salt and pepper.

Recipe Notes

Farro, brown rice or wheat berries can be used instead of barley. Swiss chard or kale can be used instead of spinach.

Nutrition Facts
Spinach Vegetable Barley Bean Soup
Amount Per Serving
Calories 277 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 333mg14%
Potassium 805mg23%
Carbohydrates 47g16%
Fiber 10g42%
Sugar 4g4%
Protein 14g28%
Vitamin A 5560IU111%
Vitamin C 11.1mg13%
Calcium 82mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.