Bean, Barley and Vegetable Soup

Ugh – still sick. My chest infection  has devolved into a common cold, but it’s been a few weeks now, and I feel like little more than a drippy, droopy mess. But there ain’t no rest for the wicked, so all that’s left is to power on and occasionally whinge on social media.

Last night, I could think of absolutely nothing other than a big bowl of soup that would guarantee a full and immediate restoration of my health. Taste didn’t really matter, as I’ve temporarily lost that particular sense, along with its good friend smell – I wanted comfort and wholesomeness. And with this recipe, I got it in spades.

Bonus: even I could tell it tasted divine, and my family were more than willing to affirm this, even though they’re insanely carnivorous  and this recipe is decidedly not (well, except for the parmesan, but you can get vegetarian varieties if that matters to you). And at 170 calories for a VERY generous serve, it really is just a bowlful of goodness.

Serves 4


2tsp olive oil

1 brown onion, diced

3 medium sized carrots, diced

4 cloves garlic, minced

1/2 cup pearl barley

1.25 litres chicken stock

2 x 400g cans four bean mixed, drained

400g tinned chopped tomatoes

1tsp dried parsley

2tsp dried basil

1tsp dried rosemary

1 large zucchini, diced

4tbs grated parmesan cheese


  1. Heat oil in a large saucepan over low heat. Add onions, garlic and carrots, and sweat for 10 minutes.
  2. Add  barley and stir to combine well with vegetables.
  3. Add stock, stir, and increase heat to high. Bring to the boil, cover, reduce heat to medium, and simmer for 25 minutes, until barley has started to soften.
  4. Add tomatoes, beans and herbs, and cook for a further 10 minutes.
  5. Tumble in zucchini, and simmer for 5 minutes, until softened but not mushy.
  6. Serve into large bowls. Top with parmesan.