Recipe⎮Bean Vegetable Soup or Barley Vegetable Soup

Recipe submitted by: The Clever Cook

The health benefits of legumes is clear.  Rich in protein and other essential minerals, legumes are perfect in soups.  Not only are soups comfort foods but they keep well in the fridge so they are handy for busy people who need a quick weeknight meal.


  • 2 cups Romano beans prefer low sodium canned bean
  • 1 1/2 cups red kidney beans prefer low sodium canned bean
  • 3 cups diced cooking onions
  • 2 cups baby spinach
  • 2 carrots sliced thin
  • 3 white potatoes
  • 1/3 cup green lentils
  • 1/3 cup split dry peas
  • 14 cups water
  • Optional ½ cup barley
  • 1 tbsp Chalice Spice Vegetable Broth Soup Mix
  • 1 tbsp Chalice Spice Himalayan pink salt
  • 1 tsp black pepper


Drain and rinse kidney and Romano beans

Peel and Dice cooking onions

Wash and chop baby spinach

Peel and slice carrots

Wash and dice potatoes 

Add Chalice Spice Vegetable Broth Soup Mix, Himalayan pink salt and pepper to water

Add all ingredients to pressure cooker or stock pot

If using a pressure cooker cook for approximately 45 minutes to 1 hour if using a stock pot cook approximately 2 hours

Optional: Add barley for the last 15-20 minutes of cooking

Chef's Tip:

Using a pressure cooker really speeds up cooking time.  It is an ideal pot to add to your kitchen collection not only because it reduces cooking time but there is evidence that shows pressure cooking is healthier because it preserves heat-sensitive nutrients.


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