Beany Barley Soup

Beany Barley Soup is a hearty, flavorful dish that combines protein-packed beans and chickpeas with fiber-rich barley and fresh vegetables. Seasoned with warm spices like paprika and cumin, this soup is a perfect balance of taste and nourishment, making it ideal for a satisfying meal.

For a Serving Size of Two:

Ingredients:

• 60 grams boiled  kidney beans
• 60 grams boiled  chickpeas
• 75 grams pearl barley
• 50 grams diced carrots
• 50 grams diced celery
• 100 grams diced tomatoes
• 10 grams minced garlic (about 2-3 cloves)
• 1 teaspoon olive oil
• 500 ml vegetable broth or water
• 1/2 teaspoon paprika powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped parsley, for garnish

Procedure:

• Rinse pearl barley under cold water. Cook in a pot with water until tender (about 25–30 minutes), then drain and set aside.
• Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
•  Add diced carrots, celery, and tomatoes to the pot. Stir and cook for 5-6 minutes until slightly softened.
• Stir in paprika, cumin, salt, and pepper. Mix well to coat the vegetables.
• Add cooked barley, kidney beans, chickpeas, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
• Remove from heat, garnish with chopped parsley, and serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g