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's guaranteed to warm you up and sure to become a family favorite soup!

At a glance


15 min.


55 min.



Servings: 1 1/2 cups each

Cook: 40 min.

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)
3 1/2 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
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves

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. 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 a dash of black pepper. Cook until the spinach is wilted.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth


150 150


3g 3g


0.5g 0.5g


0mg 0mg


700mg 700mg


25g 25g


7g 7g


6g 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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