There’s nothing quite like a warm bowl of soup on a chilly day, and this vibrant Rainbow Chard and Barley Soup is pure comfort in a bowl. It’s incredibly wholesome, hearty, and thanks to quick-cooking barley, it comes together in a flash. This is the perfect recipe for a busy weeknight when you’re craving something nourishing and delicious without spending hours in the kitchen. The beautiful colors of the chard make it a feast for the eyes, too!
Ingredients
• 1 tbsp / 15 ml extra-virgin olive oil
• 2 cloves garlic, minced
• 5 cups / 1.2 L vegetable broth
• ¾ cup / 150 g quick-cooking pearl barley
• Salt and freshly ground black pepper, to taste
• 1 bunch rainbow chard, leaves halved lengthwise, then thinly sliced crosswise
• 1 can (16 oz / 450 g) cannellini beans, drained and rinsed
Instructions
1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2. Pour in the vegetable broth and bring the mixture to a rolling boil.
3. Stir in the quick-cooking barley, then season generously with salt and pepper to your taste. Decrease the heat to maintain a gentle simmer.
4. Add the sliced chard and the rinsed cannellini beans to the pot. Continue to simmer until the barley is tender and cooked through, about 15 minutes. Serve hot.
Nutritional Information
• (per serving)
• Calories: 260 kcal
• Protein: 11 g
• Fiber: 13 g
• Carbohydrates: 48 g
• Fat: 4 g
Pro Tips
• A bright squeeze of fresh lemon juice just before serving will elevate all the flavors in the soup.
• If you can’t find rainbow chard, regular Swiss chard or even kale will work beautifully as a substitute.
• For an extra layer of flavor, sauté half a diced onion and one chopped carrot with the garlic at the beginning.
• Top each bowl with a sprinkle of vegan Parmesan cheese or a dollop of pesto for a delicious finish.
FAQ
Q: Is this chard and barley soup a good source of plant-based protein
A: Yes, this soup is an excellent source of plant-based protein. A single serving provides 11 grams of protein, thanks to the combination of hearty barley and protein-rich cannellini beans.
Q: Can I make this soup with a different grain instead of barley
A: Absolutely. If you don’t have quick-cooking barley, you can substitute it with other grains like farro, quinoa, or brown rice. Just be sure to adjust the cooking time according to the package directions for your chosen grain, as it may differ.
Q: How can I ensure this rainbow chard soup is fully vegan
A: This soup is naturally vegan as written. To keep it 100% vegan, simply ensure your vegetable broth is certified vegan and use plant-based toppings like vegan Parmesan cheese or a dairy-free pesto.
Q: How should I store leftover barley soup
A: You can store leftover soup in an airtight container in the refrigerator for up to 4 days. The barley will absorb more liquid as it sits, so you may need to add a splash of vegetable broth or water when reheating to reach your desired consistency.
