Eosinophilic Esophagitis Friendly Vegan Barley Bean Soup with Lemon
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.9(5)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- ¾ cup pearl barley, rinsed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 2 cups water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 cups baby spinach or chopped kale
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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