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Bean and barley soup in a small bowl on a table

Instant Pot Barley Bean Soup

This bean and barley soup is filling, high in fiber, and low Vitamin A as written. You can use your Instant Pot or cook it on the stove-top. This soup is also vegan if you fast from meat during certain times of the year, such as Lent.

Course Dinner, Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 26 minutes
Soaking Time 12 hours
Servings 16 people
Calories 76 kcal
Author Wardee Harmon

Ingredients

  • 1-1/2 cups hulled barley
  • 2/3 cup navy beans dry
  • pure water for soaking
  • 1 onion diced (use white onion for low Vitamin A)
  • 3 cloves garlic minced or finely diced (optional)
  • 6 stalks celery diced
  • 1 inch fresh ginger root cut up in pieces
  • 1 tablespoon sea salt plus additional 2 teaspoons or more (to taste)
  • 16 cups chicken broth or veggie broth, or water
  • 12 to 16 ounces green beans frozen
  • other seasonings as desired, such as organic pepper or other organic herbs or spices

Instructions

  1. Put barley and beans in Instant Pot insert pot and add water to 5 quart line. Let soak overnight.
  2. Drain and rinse and put back in pot.
  3. Add onion, garlic, celery, and salt.
  4. Add water or broth to fill to 5-quart line (or max fill line).
  5. Put on lid, then cook on high pressure for 22 minutes.
  6. Quick release pressure.

  7. Check for done-ness of barley and beans. The barley should be split open and softened.

  8. Add green beans.
  9. Cover and cook on high pressure for 3 to 4 minutes.
  10. Quick release pressure.

  11. Check green beans for done-ness.

  12. Adjust salt and other seasonings to taste.
  13. Remove ginger pieces.
  14. Serve and enjoy. Freezes well.

Recipe Notes

Stovetop Instructions:

  1. In a 6 quart (or larger) soup pot, soften onion, garlic, and celery in 2 tablespoons of avocado oil.
  2. Add salt, ginger, soaked barley and beans and water or broth.
  3. Simmer for 1 to 1-1/2 hours, until barley is split open and softened, and beans are cooked as well.
  4. Add frozen green beans and let simmer for 7 to 8 minutes, until cooked.
  5. Taste and adjust seasonings.

Other Tips:

  • When I make this for us, to work around our special diets (low Vitamin A and others), I leave out the garlic and I don't use pepper.
  • When you finish making the soup, it might seem watery. It really thickens up overnight and/or when chilled.
  • Makes 4 to 5 quarts. I'm using an 8-quart Instant Pot. Scale down for smaller pots.
Nutrition Facts
Instant Pot Barley Bean Soup
Amount Per Serving (1 Cup)
Calories 76 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 5mg2%
Sodium 1323mg58%
Potassium 269mg8%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 220IU4%
Vitamin C 4mg5%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.