Low Iodine Vegan Barley Bean Soup with Lemon

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Iodine Vegan Barley Bean Soup with Lemon

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
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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