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Spinach, Beans and Barley Soup

Spinach, Beans and Barley Soup

Course Soup
Cuisine American
Keyword soup, chicken,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 SERVINGS
Author Sandra | Sandra's Easy Cooking


  • 2 Tsp.  Olive oil
  • 1/2 Onion chopped
  • 1/2 cup Carrots chopped/sliced
  • 1 about 8 ounces boneless, skinless chicken breast, cut in cubes (or use grilled chicken breast)
  • 2 cloves garlic minced
  • 4 cups reduced-sodium chicken broth + 1 Cup of Water
  • 1/2 Cup Barley
  • 6- ounce baby spinach Kale would work too
  • 1 can Organic Great Northern beans or cannelloni beans rinsed
  • Freshly ground black pepper and salt to taste
  • 1 Bouillon Cube


  1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat.
  2. Add minced onion, chopped carrots and chicken; two options: cook raw, cut into small bits (cubes) chicken, turning and stirring frequently, until the chicken begins to brown, about 5 minutes / Or use leftover grilled chicken, cut into cubes and just drop in the pot with the minced onion and saute until onion is softer.
  3. Add garlic and cook, stirring, for 1 minute more. Stir in broth and water and bring to a boil over high heat, then add Barley.
  4. Reduce the heat and simmer, stirring occasionally. Let It cook for 15 minutes or until the Barley is tender. (Covered with a fitted lid)
  5. Lastly, add spinach and beans to the pot and bring to a gentle boil. Cook for 5-7 more minutes to blend the flavors. (If you are using Kale let it cook up to 10-12 minutes)

Recipe Notes

This soup could be done with raw Chicken or already precooked one, grilled or roasted. It does take just a bit longer using raw. For I grilled did give nice aromatic flavor, but if you are not a fan of that,  you can definitely try your way, and give your special twist. Instead of Spinach, you can use chopped kale Or any other greens, even green beans would work perfectly.