Beet, Barley and Black Bean Soup

Beet, Barley and Black Bean Soup

If you are craving a hearty vegetable soup that also contains the recommended balance of grains and beans for a healthy vegetarian meal, consider your desire satisfied. Delightful slices of beetroot, plump kernels of whole barley and tender black beans are enveloped by a purple broth flavored with tamari sauce, balsamic vinegar and a good handful of fresh dill. It's rather like the ever popular Russian borscht but with a unique and satisfying twist.


Beet, Barley and Black Bean SoupBeet, Barley and Black Bean Soup
Recipe by
Published on January 4, 2009

Simple, hearty and nourishing winter soup of beets, whole barley and black beans simmered in a seasoned tamari broth finished with balsamic vinegar

Print this recipePrint this recipe

Ingredients:
  • 3/4 cup dried black beans (2 cups cooked or 1 19 oz can)
  • 3/4 cup whole barley berries
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced or crushed
  • 2 teaspoons dried tarragon
  • fresh cracked black pepper to taste
  • 8 cups water
  • 2 large beets, sliced
  • 1/4 cup tamari (soy) sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fresh dill, chopped
  • 1/2 cup crumbled feta cheese (optional)
Instructions:
  • Rinse the beans and soak for 8 hours or overnight in several inches of water. Meanwhile, soak the barley berries in enough water to cover.

  • Drain and rinse the beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside.

  • Before cooking, drain the barley and set aside.

  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes until softened. Add the garlic, tarragon and black pepper, and stir for another minute or two. Now add the water, beets, barley and tamari sauce. Bring to a boil, reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally, until the barley is tender. Add the beans and cook for another 10 minutes or so.

  • To finish, stir in the balsamic vinegar and fresh dill. Serve hot in bowls with some crumbled feta if desired.

Makes 6 to 8 servings

Beet, Barley and Black Bean Soup

Related and recommended:
Creamy Beet Borscht
Beetroot Soup with Kidney Beans

5 comments:

Grabmale said...

Hey Lisa,

I'm actually not vegetarian, but I have a new girlfriend who doesn't eat meet. I love to cook for my friends, especially for woman so now I'm looking for vegetarian recipes now.
This soup looks really good. Is it just for entry or enough for an whole meal? (My girlfriends isn't a big eater, anyway)

Lisa said...

It is filling enough to serve as a meal in itself, especially considering how balanced it is nutritionally. However, it would also make a nice starter soup for a meal. Thanks for stopping by my site.

eatme_delicious said...

Ooo adding feta is a great idea

Usha said...

Hey Lisa, this is such a delightful and nutritious combination ! I tried your curried black eyed peas recently and loved it,just thought I would let you know that....

Barbara said...

It's minus 40 here today. This soup is awesome, delicious and flavourful. Would definitely make this again and again.