Grains and Beans Soup Recipe
This fabulous soup is so rich, thick, and hearty. Because legumes and grains are combined in the soup, it provides complete protein!
SERVES ► 8–10
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup dried split peas
- 1 cup dried green lentils
- 1 cup pearl barley
- 3 carrots, chopped
- 2 (10-ounce) cans condensed vegetable broth
- 6 cups water
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 (14-ounce) can diced tomatoes, undrained
- ½ cup bulgur
In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
Meanwhile, sort through peas and lentils, removing any debris; rinse and drain.
Add to pot along with barley, carrots, broth, and water. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Add salt, thyme, and tomatoes. Bring to a simmer again and cook for 15–25 minutes longer until barley, peas, and lentils are tender.
Stir in bulgur and remove from heat. Cover and let stand for 10–15 minutes, until bulgur is tender. Stir and serve immediately.