Hearty Bean & Barley Soup

Campbell's Hearty Bean & Barley Soup Recipe

Hearty and delicious, this soup is chock full of fresh veggies, beans and tender barley that simmer in a savory vegetable broth. It tastes likes it's been cooking all day, but it's ready to serve in under an hour.

At a glance


15 min.


55 min.



Servings: about 1 1/3 cups each

Cook: 40 min.

Cost per recipe: $7.69 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 tablespoon olive oil
2 large carrots, peeled and coarsely chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. 

  • 2

    Stir the broth, beans, tomatoes and barley in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.

  • 3

    Stir in the spinach and cook until the spinach is wilted.  Season to taste.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth


147 143


3g 3g


0.5g 0.4g


0mg 0mg


563mg 743mg


24.5g 24.5g


7.2g 7.2g


5.6g 5.6g


110%DV 110%DV


25%DV 25%DV


8%DV 8%DV


10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Twist: Arugula can add lively, peppery flavor to this hearty soup.  Try substituting baby arugula leaves for some of the spinach in this recipe.
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