Bean, Lentil & Barley Soups: Recipes & Storage

Serve as-is or with bread. For a smoother texture, blend only part of the soup and return it to the pot. Keep leftovers in shallow containers and refrigerate promptly; use within official storage guidance. Reheat leftovers thoroughly.

This is a flexible recipe, not a therapeutic meal plan. Broth, canned tomatoes, and added salt vary substantially, so check labels if you are monitoring sodium under professional guidance. Lentils contain fiber; if you are increasing fiber, doing so gradually may be more comfortable. See MedlinePlus: Dietary Fiber and FoodSafety.gov: Leftovers.

Preparation overview

• Warm oil in a pot over medium heat. Add onion and carrots; cook about 5 minutes, stirring until softened. Add garlic and seasoning for 30 seconds.
• Stir in lentils, tomatoes, and water or broth. Bring to a boil, then reduce to a steady simmer.
• Cover partially and cook until lentils are tender, usually 25 to 35 minutes. Check the package because varieties and age affect cooking time. Add water if the soup becomes thicker than you prefer.
• Taste, adjust seasoning, and finish with lemon or parsley.

This flexible soup uses pearl barley, vegetables, and broth for a satisfying one-pot meal. Barley contains gluten, so choose a different grain if you need to avoid it and check packaged ingredients for cross-contact information.

Preparation overview

• Warm the oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until beginning to soften, about 5 minutes.
• Add mushrooms and cook until they release moisture and begin to brown. Stir in garlic, if using, for about 30 seconds.
• Add rinsed barley, broth, thyme, bay leaf, and pepper. Bring to a boil, then reduce heat and simmer partly covered until barley is tender, about 35 to 45 minutes. Stir occasionally and add water if it becomes thicker than you like.
• Remove the bay leaf. Stir in greens during the final few minutes if using. Taste and adjust seasoning. Finish with lemon or parsley.

This flexible chili combines ground turkey, beans, tomatoes, and familiar pantry spices. White beans make it creamy without needing cream. Serve it as a one-pot dinner, or add rice, bread, or a green salad if that suits the meal.

Makes: about 4 servings

Prep: 15 minutes

Cook: 30 minutes

Preparation overview

• Warm the oil in a large pot over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, stirring, until softened.
• Add the turkey. Break it up with a spoon and cook until no longer pink. Use a food thermometer to confirm ground poultry reaches 165°F (74°C).
• Stir in chili powder and cumin. Add tomatoes, beans, and broth. Scrape the bottom of the pot and bring the mixture to a gentle simmer.
• Simmer uncovered for 15 to 20 minutes, stirring occasionally. Add a splash of water or broth if it becomes thicker than you like. Taste and adjust seasoning.
• Spoon into bowls and add optional toppings.

Cooked food should not sit out for long periods while you finish a meal or clean the kitchen. FoodSafety.gov recommends keeping hot foods hot and cold foods cold when food will be stored longer than two hours, and using wide, shallow containers to store cooked food in the refrigerator as soon as possible. Shallow portions cool more quickly than a large deep pot.

You do not have to wait for food to reach room temperature before refrigerating it. Divide a large batch into smaller portions, place them in clean shallow containers, and refrigerate promptly. Avoid leaving food out to cool for hours. If a large pot is steaming, portioning it into smaller containers helps it cool faster.