You are here: Home » Recipes » Bean, Barley and Vegetable Soup Bean, Barley and Vegetable Soup Recipe by Anne Danahy MS, RD, LDN Yield 8 servings A heart-healthy recipe staring barley, kale and root vegetables. Anne Danahy PrintEmail Ingredients 2 tablespoons canola oil1 large onion, diced2 large parsnips, peeled and cut into 3/4-inch pieces3 large carrots, peeled and cut into 3/4-inch pieces6 garlic cloves, minced8 cups low sodium vegetable broth2 medium russet potatoes, peeled and cut into 1-inch pieces2 teaspoons minced fresh thyme2 sprigs fresh rosemary1 bay leaf2/3 cup barley (uncooked)3 cups baby kale (or spinach), stems trimmed and chopped14.5 ounces can small white beans (navy beans), drained and rinsed10 ounces package frozen peas salt and pepper Instructions Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender. Remove and discard bay leaf and rosemary stems. With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved. Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot. Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender. Add salt and pepper to taste. Serve. This recipe originally appeared as Heart-Smart Bean and Barley Vegetable Soup on Cravingsomethinghealthy.com.