Perfect White Bean and Barley Soup Recipe For A Quick Meal

Beans and barley dance in a bowl. Together, they craft a tale of flavor, health, and tradition. Each spoonful transports you. Your journey through Italian kitchens is rustic and genuine. You feel the warmth of grandmothers’ stoves. White Bean and Barley Soup is perfect comforting meal Quick and Easy to make.

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White Bean and Barley Soup

This soup is more than a meal. It’s a legacy. A blend of rich protein-packed beans and wholesome barley grains. It warms the soul on cold nights. It nurtures the body with essential nutrients. Simple ingredients come alive. 

They tell a story of authenticity, passion, and culinary mastery. Dive in. Discover the symphony of flavors that is the White Bean and Barley Soup. Experience a classic dish reborn for today’s discerning palate.

What Is White Bean and Barley Soup?

White Bean and Barley Soup is a hearty, traditional dish. It originates from rustic European kitchens and melds creamy white beans with chewy barley grains. 

This soup is comforting, nutritious, and simmered in a savory broth with carrots, celery, and onions.

It stands as a testament to simple ingredients creating profound flavors. Ideal for cold days, this soup nourishes the body and warms the heart.

History Of White Bean and Barley Soup 

White Bean and Barley Soup traces its roots to ancient Europe. As staple foods, beans, and barley were affordable and accessible to peasants. These humble ingredients provided sustenance during long winters and famines. 

As trade routes expanded, soup variations emerged across regions, each adding unique touches. 

Despite its modest origins, this soup became a beloved classic in many households. Through centuries, it has endured, representing resilience, resourcefulness, and the timeless appeal of simple, nutritious food.

Interesting Facts About The White Bean and Barley Soup 

  • Ancient Origins: Both barley and white beans were consumed in ancient civilizations, from Egypt to Greece.
  • Nutritional Powerhouse: The combination offers protein, fiber, vitamins, and minerals.
  • Versatility: Variants exist worldwide, from Spain’s ‘judión’ soups to Eastern Europe’s hearty stews.
  • Culinary Evolution: Chefs today reinvent the dish with modern twists like adding kale or roasted garlic.
  • Farmers’ Favorite: The ingredients are easily stored, making it a preferred choice for farmers post-harvest.
  • Medicinal Uses: Historically, the soup was believed to have healing properties, especially for colds.
  • Cultural Symbol: In some regions, the soup represents hospitality and the warmth of home.
  • Slow Food Movement: With its emphasis on traditional and wholesome ingredients, this soup is often celebrated in the “slow food” community.

What Makes The White Bean and Barley Soup Special? 

  • Deep Heritage: Rooted in ancient culinary traditions, it carries historical significance.
  • Nutritional Blend: Marrying beans and barley offers a balanced protein and fiber punch.
  • Comforting Warmth: Its rich broth and hearty ingredients soothe on chilly days.
  • Simplicity: Few ingredients, profound flavors.
  • Versatility: Adaptable to tastes, from herbs to vegetables.
  • Global Variants: Different cultures, unique twists.
  • Affordability: Made from humble, cost-effective ingredients.
  • Dietary Benefits: Suitable for vegetarians and those seeking whole-grain options.
  • Slow-Cooked Goodness: Flavors meld over time, enhancing depth.
  • Community Bonding: Often shared in gatherings, promoting togetherness.
White Bean and Barley Soup

Ingredients List

Dried Great Northern beans1 1/2 cups
Large onion1, chopped
Garlic cloves2, minced
Olive or canola oil1 tablespoon
Vegetable or chicken broth4 cups
Water4 cups
Medium carrots3, sliced
Red bell peppers2, diced
Celery ribs2, chopped
Medium pearl barley1/2 cup
Fresh parsley1/2 cup, minced (divided)
Bay leaves2
Salt1 teaspoon
Dried thyme1/2 teaspoon
Pepper1/2 teaspoon
Diced tomatoes (undrained)1 can (28 ounces)

Ingredient Tips 

  • Beans: Soak overnight for quicker cooking and better digestion.
  • Onion & Garlic: Sauté until translucent for a sweeter, milder flavor.
  • Oil: Opt for extra virgin olive oil for a richer aroma.
  • Broth: Homemade broths add depth; store-bought is fine, but choose low-sodium.
  • Carrots: Younger carrots are sweeter; consider them for added natural sugar.
  • Bell Peppers: Roast beforehand for a smoky touch.
  • Barley: Rinse before adding to remove any dust or debris.
  • Parsley: Use flat-leaf parsley for a bolder flavor.
  • Tomatoes: Fresh tomatoes can substitute canned, increasing cooking time.
  • Thyme: Fresh thyme can be used; adjust to taste.

Can You Vary The Recipe With Other Ingredients? 

White Bean and Barley Soup can be varied to accommodate different dietary needs:


  • Skip the barley and beans, as they are high in carbs.
  • Add in low-carb vegetables like zucchini or cauliflower.
  • Boost fats by adding more olive oil or using heavy cream for a creamy texture.


  • Replace barley with cauliflower rice since grains aren’t paleo-friendly.
  • Ensure the broth is free of additives, or make your own.



  • Replace barley with diced potatoes or sweet potatoes.
  • Ensure broth is Whole30 compliant (no sugars, additives, or dairy).

Vegetarian & Vegan

  • Use vegetable broth instead of chicken broth.
  • For a protein boost, consider adding more beans or adding lentils.
  • Blend some of the beans for a creamy vegan version and add them to the soup.
White Bean and Barley Soup

Recipe Directions 

  • Bean Preparation: Cover beans with water by 2 inches in a Dutch oven. Boil for 2 minutes, then remove from heat. Let stand covered for an hour.
  • Sauteing: Drain beans and discard liquid. Sauté onion and garlic in oil in the same Dutch oven.
  • Cooking: Add broth, water, prepped beans, carrots, bell peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme, and pepper. Bring the mix to a boil.
  • Simmering: Reduce heat, cover, and let it simmer for an hour or until beans turn tender.
  • Final Touch: Stir in the diced tomatoes and heat them. Discard bay leaves.
  • Serving: Pour into bowls and sprinkle with the leftover parsley.
White Bean and Barley Soup

Variations, Add-Ons, And Toppings 

  • Meat Variations: Add diced chicken, smoked sausage, or crumbled bacon for extra protein.
  • Vegan Protein: Tofu cubes or tempeh can make the dish heartier for vegans.
  • Grain Swap: Replace barley with quinoa, rice, or farro for different textures and flavors.
  • Creamy Texture: Blend half the soup and mix for a creamier consistency. Alternatively, add coconut milk for a vegan creamy variant.
  • Spicy Kick: Drizzle with chili oil or toss in red pepper flakes.
  • Greens: Spinach, kale, or Swiss chard can be added in the last 10 minutes of cooking for added nutrition.
  • Toppings: Grated Parmesan, croutons, a dollop of yogurt, or chopped fresh herbs like basil or cilantro.
  • Zesty Twist: Fresh lemon juice or zest squeeze can elevate the soup’s freshness.

Scaling The Recipe

Scaling a recipe like White Bean and Barley Soup requires a systematic approach to maintain quality. Follow these steps:

  • Calculate Scaling Factor: Determine if you’re doubling or halving the recipe and establish the scaling factor (2 for double, 0.5 for half).
  • Adjust Ingredients: Multiply ingredient quantities by the scaling factor. For instance, use 3 cups of beans instead of 1.5 cups for a double recipe.
  • Consider Equipment: Upsizing might need larger pots; downsizing could use a smaller one.
  • Time Adjustment: Upscale may mean longer cooking times, especially for beans. Downscale might slightly reduce cook time but ensure proper bean softness and flavor melding.
  • Manage Liquids: 1.5 times liquid might work instead of doubling for upsizing. Downscale cautiously to avoid overly thick soup.
  • Seasonings Wisely: Adjust seasonings based on taste, not just doubling or halving. Increase beans but raise seasonings moderately.
  • Serve and Store: Upsizing yields leftovers; prepare containers. Downsizing might lead to faster consumption.
  • Test and Adapt: Especially for significant upsizing, taste, and adjust for flavors and consistency changes during cooking.

What Is Used For Garnishing?

Garnishing adds final touches to a dish to enhance its presentation, flavor, or aroma. Common garnishes include:

  • Herbs: Fresh parsley, cilantro, dill, basil, or mint.
  • Citrus: Lemon or lime zest and wedges.
  • Seeds & Nuts: Toasted sesame, sunflower, or crushed nuts.
  • Spices: Paprika, ground pepper, or red chili flakes.
  • Dairy: Dollops of yogurt, sour cream, or crumbled cheese like feta.
  • Edible Flowers: Pansies, violets, or marigolds for visual appeal.
  • Vegetable & Fruit Slices: Thin cucumber, radish, or apple slices.
  • Drizzles: Olive oil, balsamic glaze, or flavored oils.
White Bean and Barley Soup

Can I Make White Bean and Barley Soup In A Slow Cooker Or Instant Pot?

Both the slow cooker and Instant Pot can be utilized to make White Bean and Barley Soup. Here’s a quick guide for each:

Slow Cooker

  • Beans: If using dried beans, pre-soak them as directed, or opt for a quick soak by boiling them briefly and then letting them sit for an hour.
  • Preparation: In a skillet, sauté the onion and garlic in oil until translucent. Transfer them to the slow cooker.
  • Ingredients: Add the pre-soaked beans, broth, water, carrots, bell peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme, and pepper to the slow cooker.
  • Cooking: Cover and set the slow cooker low for 7-8 hours or high for 3-4 hours. Beans should be tender when done.
  • Finishing Touches: About 30 minutes before serving, add the diced tomatoes. Discard bay leaves and sprinkle with remaining parsley before serving.

Instant Pot (Pressure Cooker)

  • Saute: Use the sauté function to cook the onions and garlic in oil until translucent.
  • Beans: If you need to pre-soak the beans, increase the cooking time by 10-15 minutes.
  • Ingredients: Add the beans, broth, water, carrots, bell peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme, and pepper into the Instant Pot.
  • Cooking: Secure the lid, set the valve to sealing, and cook on high pressure for 25-30 minutes (if beans are pre-soaked) or 40-45 minutes (if beans are not soaked).
  • Release: Once done, let the pressure release naturally for 15 minutes, then do a quick release.
  • Finishing Touches: Switch to sauté mode, add diced tomatoes, and let it simmer for a few minutes. Turn off, discard bay leaves, and garnish with remaining parsley.

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broth have advantages and can be used based on your preferences, time constraints, and desired flavor profile.

Store-Bought Broth

  • Convenience: It’s ready to use, making it great for quick meals.
  • Consistency: The flavor and salt content are consistent across batches.
  • Variety: Available in multiple flavors – chicken, beef, vegetable, bone broth, and more.
  • Shelf Life: It has a longer shelf life, especially if unopened.

Homemade Broth

  • Flavor: Often richer and deeper in flavor. You have control over ingredients, ensuring they match your taste.
  • Natural: No artificial preservatives or additives.
  • Cost-Effective: This can be made from leftovers like vegetable scraps or bones.
  • Versatility: You can create specialized broths with specific herbs or roasted ingredients.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

The beauty of soup is its versatility. By swapping in different ingredients, you can create various variations that cater to personal tastes or what you have on hand. Here’s how you can vary the White Bean and Barley Soup with different types of meat, fish, pasta, and vegetables:


  • Chicken: Boneless, skinless chicken thighs or breasts can be cubed and added for extra protein.
  • Beef: Cubed stew meat or ground beef can be browned and integrated.
  • Sausage: Sliced smoked sausage or crumbled and browned Italian sausage would be flavorful additions.
  • Pork: Shredded leftover roast pork or ham can be incorporated.


  • Shellfish: Shrimp or mussels can be added in the last few minutes of cooking.
  • White Fish: Cubed cod, halibut, or tilapia can be gently simmered until cooked through.
  • Salmon: Cubed or flaked salmon can be introduced, offering a rich, fatty contrast.


  • Small Shapes: Ditalini, orzo, or elbow macaroni can replace barley with a different texture.
  • Noodles: Thin spaghetti or fettuccine broken into smaller lengths can be introduced.
  • Gluten-Free: Use rice noodles or gluten-free pasta varieties.


  • Greens: Spinach, kale, or collard greens can be wilted for added nutrition.
  • Root Vegetables: Turnips, parsnips, or sweet potatoes can be diced and simmered.
  • Squashes: Zucchini, yellow squash slices, or cubed butternut squash can be included.
  • Corn: Fresh, frozen, or canned corn kernels can be stirred for sweetness.
  • Mushrooms: Sliced button, shiitake, or cremini mushrooms can bring an earthy depth.

Success Tips – Tips And Tricks For Making Soup

Here are some simple tips and tricks to help you prepare the best version of this recipe:

Prepping Tips

  • Mise en Place: Gather and prepare all ingredients before starting to ensure a smooth cooking process.
  • Uniform Cuts: Chop ingredients to similar sizes for even cooking.
  • Fresh Herbs: Add robust herbs early and delicate ones near the end to maintain flavor profiles.

Cooking Time Tips

  • Low and Slow: Simmer soups gently rather than boiling rapidly for richer flavors.
  • Taste Regularly: Adjust seasonings throughout the cooking process.
  • Layers of Flavor: Sauté onions and garlic first to create a flavorful base.
  • Starches: Ingredients like potatoes or pasta can extend cooking times; monitor them to prevent overcooking.
  • Rest and Serve: Let the soup rest a few minutes before serving; flavors continue to meld even off the heat.
White Bean and Barley Soup

Nutritional Values 

White Bean and Barley Soup doesn’t just warm your stomach; it nurtures your body. Brimming with protein, dietary fiber, and essential vitamins, each serving is a testament to balanced nutrition. Dive into this bowl of wellness, and let its benefits nourish you from the inside out.

What Are The Total Calories In The Soup?

Determining the exact calorie count in the White Bean and Barley Soup requires a detailed breakdown of each ingredient’s caloric value and portion size. The calories will vary based on specific brands, preparation methods, and serving sizes. For a precise count, use a nutritional calculator or app by inputting all ingredients. 

Generally, white beans have about 250 calories per cup, barley has around 200 calories per cup, and vegetables and broth add more. For an estimate, a typical serving might range between 150-300 calories but always refer to specific measurements and tools for accuracy.

Dietary Restrictions Of The White Bean and Barley Soup

  • Gluten: Barley contains gluten, making this soup unsuitable for those with celiac disease or gluten intolerance.
  • Vegan/Vegetarian: It’s not vegan or vegetarian if made with chicken broth. Use vegetable broth as a plant-based option.
  • Nut-Free: The given recipe is nut-free, but always ensure broth or added ingredients don’t contain nut traces.
  • Soy-Free: The basic recipe doesn’t contain soy; check broth labels for soy ingredients.
  • Dairy-Free: The soup is dairy-free unless modified.
  • Low-FODMAP: Contains high-FODMAP ingredients like onion, garlic, and beans, which might be unsuitable for those with IBS.
  • Low-Carb/Keto: Beans and barley are high in carbohydrates, making this soup unsuitable for strict low-carb or keto diets.

Health Benefits Of White Bean and Barley Soup

  • Fiber-Rich: Both beans and barley offer dietary fiber, aiding digestion and promoting a feeling of fullness.
  • Protein-Packed: White beans provide plant-based protein, essential for muscle repair and growth.
  • Low in Fat: This soup is naturally low in fat, supporting heart health.
  • Vitamin and Mineral Boost: Vegetables contribute vitamins A and C, antioxidants beneficial for skin and immune function.
  • Whole Grains: Barley is a whole grain, linked to reduced risk of chronic diseases.
  • Bone Health: Beans are a good calcium source for bone strength.
  • Low-Calorie: Filling yet relatively low in calories, aiding in weight management.
  • Blood Sugar Regulation: The fiber in barley can help regulate blood sugar levels.

Nutrition Table 

How Can I Make White Bean and Barley Soup Lower In Sodium? 

Reducing sodium in White Bean and Barley Soup is achievable with a few adjustments. Here are ways to make your soup healthier without compromising on flavor:

  • Broth: Opt for low-sodium or unsalted versions of vegetable or chicken broth. You can also make your broth at home to control the salt content.
  • Canned Goods: If using canned beans or tomatoes, choose the no-salt-added or low-sodium versions. Always rinse canned beans thoroughly under cold water to wash away any additional sodium.
  • Seasoning: Reduce or omit the added salt in the recipe. As you cook, taste the soup and add minimal salt, if necessary.
  • Natural Flavors: Enhance flavor without adding salt using herbs (like rosemary, thyme, or oregano) and spices (like black pepper, paprika, or cumin). Fresh or dried herbs and citrus zest (like lemon or lime) can also brighten the soup.
  • Aromatics: Increase the amounts of garlic, onion, or other aromatic vegetables. They add depth to the flavor profile without increasing sodium.
  • Vinegar or Citrus: A splash of vinegar (like apple cider or red wine vinegar) or a squeeze of fresh lemon or lime juice at the end of cooking can brighten the flavors and reduce the need for excess salt.
  • Nutritional Yeast: This can be an option for a cheesy, savory flavor without adding sodium.

How Can I Make White Bean and Barley Soup Lower In Sugar?

  • Canned Tomatoes: Choose no-sugar-added or unsweetened varieties. Tomatoes can have added sugars, so read labels carefully.
  • Broth: Some store-bought broths contain sugars. Opt for unsweetened or low-sugar versions.
  • Natural Ingredients: Rely on the natural sweetness of fresh vegetables. Red bell peppers and carrots inherently have sugars; you can reduce their quantity if needed.
  • Avoid Sweeteners: Ensure no sweetened condiments or seasonings are added.
  • Monitor Cooking: Overcooking can concentrate natural sugars in vegetables. Simmer just until the ingredients are tender.
  • Fresh Herbs: Use herbs for flavor enhancement instead of sweeteners.
White Bean and Barley Soup

How To Serve The White Bean and Barley Soup Best?

  • Warm Bowls: Pre-warm serving bowls to keep the soup hot longer.
  • Garnish: Top with freshly chopped parsley or grated Parmesan cheese for added flavor and visual appeal.
  • Bread: For dipping, offer crusty whole-grain bread or garlic toast on the side.
  • Drizzle: A drizzle of high-quality olive oil or a squeeze of lemon can elevate the flavor.
  • Texture: For an added crunch, sprinkle croutons or roasted pumpkin seeds on top.
  • Presentation: Use bowls with contrasting colors to make the soup’s vibrant ingredients stand out.

Perfect Side Dishes To Complement White Bean and Barley Soup

  • Crusty Bread: Freshly baked baguette or sourdough is perfect for dipping.
  • Green Salad: A light, lemony arugula or mixed greens salad with vinaigrette balances the soup’s heartiness.
  • Roasted Veggies: Seasonal vegetables roasted with olive oil and herbs.
  • Grilled Cheese: A classic combo, offering a crispy, cheesy contrast.
  • Bruschetta: Toasted bread topped with fresh tomatoes, garlic, and basil.
  • Olives & Cheese: A Mediterranean-inspired platter complements the soup’s flavors.
  • Quinoa Salad: A chilled salad with veggies and a light dressing.
  • Steamed Asparagus: Drizzled with olive oil and a sprinkle of sea salt.
White Bean and Barley Soup

How Long Can We Store The Soup?

Storing White Bean and Barley Soup effectively:

  • Refrigeration: Transfer the soup to airtight containers after cooling to room temperature. It will remain fresh for 3-4 days in the refrigerator.
  • Freezing: This soup freezes well. Once cooled, pour it into freezer-safe bags or containers, leaving some space for expansion. Label the date, and the soup can be frozen for 2-3 months.

Can I Make Soup In Advance?

White Bean and Barley Soup are ideal for making in advance. Preparing it a day ahead melts the flavors, often making it taste even better. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator. 

When you’re ready to serve, reheat on the stove, stirring occasionally until hot. This make-ahead approach is convenient for busy days and can enhance the soup’s depth and richness, as the ingredients have had more time to infuse together.

What Can We Do With Leftovers? 

  • Soup Remix: Add new vegetables or proteins for a fresh twist.
  • Grain Bowl: Use as a hearty base, topped with avocado, fresh herbs, or a poached egg.
  • Pasta Sauce: Blend until smooth and serve over whole grain or vegetable pasta.
  • Stuffed Vegetables: Use as a filling for bell peppers or tomatoes, then bake.
  • Casserole Base: Mix with cooked pasta, top with cheese, and bake.
  • Taco Filling: Blend slightly and use as a vegetarian taco or burrito filling.
  • Bread Dip: Blend and serve as a dip for crusty bread.
  • Pie Filling: Encase in pie pastry for a savory pot pie.
  • Thicken: Reduce on the stove to create a thicker stew-like consistency.
White Bean and Barley Soup

Special Tools/Equipment Needed

While White Bean and Barley Soup can be made with basic kitchen tools, specialized equipment can make the process easier and more efficient. Here are the key tools and equipment:

  • Dutch Oven or Soup Kettle: For even heating and large capacity, which is especially beneficial for soups.
  • Sharp Chef’s Knife: To efficiently chop vegetables.
  • Cutting Board: Preferably a large one for all the vegetable prep.
  • Colander: For rinsing beans and draining canned ingredients.
  • Measuring Cups and Spoons: For accurate ingredient portions.
  • Wooden Spoon: Useful for stirring and sautéing.
  • Blender (Optional): If you want a creamier soup consistency or if you’re using it as a base for another dish.
  • Ladle: For serving the soup without spills.
  • Airtight Containers: Useful for storing leftovers or prepped ingredients.
  • Slotted Spoon: Helpful for removing bay leaves or specific ingredients, if needed.

Frequently Asked Questions 

Can I Use Canned White Beans Instead Of Dried Beans?

Indeed, if you opt for canned beans, you can bypass the soaking process. Ensure you rinse the beans thoroughly to remove excess sodium and add them towards the end of the cooking process to maintain their structure.

Is There A Way To Expedite The Bean Soaking Process?

Yes, there’s a quick-soak method: Place beans in a pot, cover with water, and boil for 2-3 minutes. Turn off the heat, cover the pot, and let the beans soak for an hour. This replicates the overnight soak.

What’s The Purpose Of Discarding The Bean-Soaking Water And Rinsing Them?

This step reduces some of the indigestible sugars that can cause gas. Additionally, it helps in removing any impurities or dirt.

Can I Substitute Barley With Another Grain?

Absolutely. Quinoa, bulgur, or farro can serve as alternatives. However, cooking times and liquid amounts may vary, so adjust accordingly.

How Do I Know When The Soup Is Done?

The beans should be tender but not mushy, and the barley should have a slight chew. If the soup is too thick, add more broth or water to achieve your desired consistency.

Perfect White Bean and Barley Soup Recipe For A Quick Meal

Perfect White Bean and Barley Soup Recipe For A Quick Meal

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Recipe by Hanna Barnes Course: Soup Recipe


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White Bean and Barley Soup is a nourishing blend of hearty beans, chewy barley, and vibrant vegetables. A comforting bowlful that’s rich in flavor and loaded with nutrients, this soup is the perfect remedy for chilly days or when you need a wholesome pick-me-up.


  • Dried Great Northern beans

  • Large onion

  • Garlic cloves

  • Olive or canola oil

  • Vegetable or chicken broth

  • Water

  • Medium carrots

  • Red bell peppers

  • Celery ribs

  • Medium pearl barley

  • Fresh parsley

  • Bay leaves

  • Salt

  • Dried thyme

  • Pepper

  • Diced tomatoes (undrained)

Step-By-Step Directions

  • Begin with Beans: Start by placing beans in your Dutch oven. Ensure they’re covered by at least 2 inches of water.
  • Initial Boiling: Turn up the heat and bring the water to a boil. Let this bubble for about 2 minutes.
  • Soaking: Turn off the heat, cover the Dutch oven, and let the beans soak for 1 hour. This helps soften them.
  • Prepping for Cooking: Once the beans have soaked, drain them. Dispose of the soaking water, ensuring no beans are lost.
  • Onion and Garlic Time: Pour the oil in the same Dutch oven. Once it’s warm, sauté the chopped onion and minced garlic. They should become fragrant and translucent.
  • Mixing Ingredients: Add your prepped beans and pour the broth and water. Add carrots, diced red bell peppers, chopped celery, and barley.
  • Herbs and Spices: Now, sprinkle 1/4 cup of the minced parsley. Add the bay leaves, salt, thyme, and pepper for flavoring.
  • Main Cooking: Bring everything to a lively boil. Once boiling, lower the heat. Cover your Dutch oven and let it all simmer. Cook for roughly an hour. The beans should be tender by the end.
  • Finishing Touches: Finally, mix in the undrained diced tomatoes. Let them heat through.
  • Cleaning Up: Remember to fish out and discard the bay leaves before serving.
  • Serve and Enjoy: Ladle the soup into bowls. Top each with a sprinkle of the remaining fresh parsley. Enjoy the warm, hearty flavors!


  • Adjust the soup’s thickness by adding more broth or water as needed.
  • Fresh herbs, like rosemary or basil, can be added for a flavor variation.
  • If using canned beans, always rinse to reduce sodium content.
  • The soup’s consistency might thicken upon refrigeration; reheat with a splash of water or broth.
  • Add a pinch of red pepper flakes for a spicier kick during cooking.
  • Always remove the bay leaves before serving, as they’re not meant for consumption.
  • This soup pairs well with a splash of acidity, like a squeeze of fresh lemon, before serving.
Hanna Barnes

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