Four bean soup with barley

Four bean soup with barley


Ingredients Serves 10 Serves 15 Serves 25
Olive oil 20mL 30mL 50mL
Onion (medium), chopped 2 3 5
Garlic cloves, crushed 5 8 13
Bacon, short rasher, chopped 5 8 13
Celery stalks, chopped 2 3 5
Carrot (medium), chopped 2 3 5
Pearl barley 200g 300g 500g
Vegetable stock, reduced salt 1.5 litres 2 litres 3.5 litres
Canned four bean mix, drained and rinsed 800g 1.2kg 2kg
Canned diced tomatoes  (no added salt) 700g 1kg 1.7kg
Parsley, finely chopped ¼ cup ½ cup ¾ cup
Wholemeal / wholegrain bread rolls (to serve) 10 15 25



  1. Heat oil in a large saucepan. Add onion, garlic, bacon, celery, carrot and sauté until onion is transparent. 
  2. Add barley, stock and bring to the boil. Reduce heat to low and simmer for 20 minutes.
  3. Add four bean mix and tomatoes, and stir until combined. Cook for a further 10 minutes, or until barley is tender.
  4. Scatter with parsley and serve with a bread roll.



  • Leave out the bacon to make this a vegetarian option.
  • Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.


Healthy Choices category: GREEN (Best choice)


The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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