Beans & Barley

Five different beans and grains meet in one pot. Pinto beans, white beans, green split peas, brown lentils, and pearl barley each bring their own texture, color, and cook time, so the finished bowl has something to chew on in every spoonful.

There’s no added oil in this one. The veggies sauté in a splash of vegetable stock until tender, which keeps the soup lean and lets the earthy bean-and-grain flavors lead. A half teaspoon of prepared mustard is the quiet seasoning trick, it adds a tangy undercurrent without announcing itself.

Broccoli stems make a cameo here too, chopped in with the carrots and mushrooms. If you’ve been tossing them, this is the recipe that’ll convert you. They add body and a subtle sweetness when slow-simmered.

Kitchen Tips

• Add the split peas, lentils, and barley only after the first 45 minutes, as the directions say. They’d overcook and turn muddy if added at the start.
• If the soup thickens too much near the end, stir in a little more stock. Barley and lentils soak up liquid as they sit.
• Taste for salt at the very end. Vegetable stock varies wildly in sodium between brands.

Variations

• Stir in a can of diced tomatoes for a more minestrone-like tomato backbone.
• Add a bay leaf and a sprig of thyme during the first simmer for herbal depth.
• Finish with a drizzle of olive oil and grated Parmesan for a richer, non-vegan bowl.