Rainbow Bean and Barley Soup | PCC Natural Markets

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Rainbow Bean and Barley Soup

Yield: Makes about 2 quarts

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  • 1 jar Bean Soup Mix (see below) Add to list
  • 6 cups vegetable or chicken stock Add to list
  • About 1-1/2 cups total of chopped fresh winter vegetables, such as onion, carrot, celery, fennel or parsnips Add to list
  • 1 can (14 oz) Muir Glen Fire Roasted tomatoes, chopped Add to list
  • Herb Blend Packet (see below) Add to list

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Soak the beans using one of the following methods.

Quick soaking method: Rinse the beans and remove any rocks or residue. Combine them with 8 cups of water in a large pot. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain the beans and rinse them.

Overnight soaking method: Rinse the beans and remove any rocks or residue. Combine them with 8 cups of water in a large pot. Let stand overnight or at least 6 hours. Drain the beans and rinse them.

Place all of the ingredients in a large pot. Simmer the soup gently, (skimming any foam that appears) until beans are tender, about 2 hours. Remove the herb blend packet and season to taste with salt and pepper.

Bean Soup Mix

From the bulk bins at PCC, choose 8 or 9 different types of beans and grains. (A few suggestions: black beans, navy beans, pinto beans, adzuki beans, black-eyed peas, French lentils, red lentils, pearled barley, wheat berries, wild rice … you get the picture!)

About 1-1/2 cups of each kind will make about 6 jars of bean soup mix. Combine them or layer them in pint jars with rims and lids.

Tie Herb Blend Packet to the jar with a little gift card with the recipe printed on it.

Herb Blend Packet

1 tablespoon of your favorite dried herb blend, tucked into cloth tea bags (available in the bulk tea section at PCC) or in squares of cheesecloth tied with twine.

Recipe by Lynne Vea, PCC Chef

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