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Best Easy Barley and Red Bean Soup Recipe

Name: Best Easy Barley and Red Bean Soup Recipe
Total time: 90 min
Yield: 240 g
Ingredients: pearl barley 0.75 cup; dried adzuki red beans 0.75 cup; water 8 cup; rock sugar 2 tbsp; salt 0.25 tsp

Barley and red beans are simmered into a lightly sweet soup prized for reducing dampness in TCM. This healthy, vegetarian family tonic supports pcos diet goals and lower cholesterol eating.

Cook 90 min Difficulty EASY 185 kcal

#vegetarian #mediterranean #diabetic friendly

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Ingredients

Main ingredients

pearl barley 0.75 cup
dried adzuki red beans 0.75 cup
water 8 cup

Seasonings/Sauce

rock sugar 2 tbsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 36 g 78%

Protein 7 g 15%

Fat 1.5 g 7%

Serving size 240g

Cooking steps

1

Rinse pearl barley and dried red beans thoroughly under cold running water.
2

In a large pot, add barley, red beans, and the 8 cups of water. Bring to a boil over high heat.
3

Reduce heat to low, cover, and simmer gently for 75 minutes, occasionally skimming off any foam.
4

Once beans and barley are tender, stir in the rock sugar and salt. Continue simmering uncovered for another 15 minutes, stirring occasionally.
5

Adjust sweetness and salt to taste, remove from heat, and ladle the soup hot. Allow to cool slightly for enhanced texture before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Barley and Red Bean Soup Recipe?

The core ingredients are pearl barley and dried adzuki red beans. Barley delivers a hearty texture, while red beans bring natural sweetness and body. These two form the base and define the soup's unique flavor, nutrition profile, and gentle character.

Q. What is the most important step for perfect texture in this soup?

Gentle, extended simmering on low heat for 75 minutes is the key. This softens the beans without breaking them and ensures the barley is tender but not mushy. Skimming the foam also helps yield a clear, smooth soup.

Q. How can I avoid undercooked beans or grainy barley in this recipe?

First, thoroughly rinse both barley and beans to remove debris. Do not rush the simmering phase—let the pot cook at low heat until the beans and barley are fully tender. Checking occasionally after 1 hour helps prevent either ingredient from being underdone.

Q. What are the nutrition highlights of this recipe per serving?

Each serving (240g) contains about 185 kcal, with 36g carbohydrates (78% of calories), 7g protein (15%), and 1.5g fat (7%). The soup is high in fiber and plant protein, with a moderate calorie count ideal for vegetarian and heart-healthy eating.

Best Easy Barley and Red Bean Soup Recipe

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