Pinto Bean and Barley Soup
Recipe type: Soup/Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 cup dry pinto beans
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 bay leaves
  • 1 tablespoon dried marjoram
  • 1 pod black cardamom, cut in half
  • 4 cups vegetable broth (substitute chicken broth if desired)
  • 5 cups water
  • ½ cup uncooked hulled barley (substitute pearl barley or brown rice, if desired)
  • ½ cup fresh parsley, finely minced
  • salt and pepper to taste
  • Bottled hot sauce (Optional: let guests add it to their soup if they find the soup too bland.)
  1. Soak one cup dry pinto beans using the overnight or quick soak method. Drain and rinse the beans.
  2. Heat olive oil in a pressure cooker or heavy-bottomed pot on medium heat. Add onion and cook until soft (about 3 minutes), stirring frequently.
  3. Add carrots and celery to onions. Cook 2-3 minutes more, stirring frequently.
  4. Add bay leaves, marjoram, cardamom, water, and vegetable broth.
  5. If using a pressure cooker, cover and bring soup up to pressure. Cook approximately 8 minutes on medium to medium-low heat. Turn off the heat and let sit until the pressure is gone.
  6. If using a soup pot, bring mixture to a boil, reduce heat and simmer about 90 minutes until the beans are barely tender not mushy.
  7. Add barley to soup and simmer 30 minutes until barley is tender.
  8. Add salt, pepper, and fresh parsley. Bring soup to a boil for about 2 minutes.
Recipe by Culinary Musings at