Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons

Ingredients (16)

For the soup:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (about 2 cups)
  • 3 cloves garlic
  • 2 teaspoons dried tarragon
  • A few dashes fresh black pepper
  • 8 cups water
  • 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
  • 3/4 cup pearl barley
  • 1/4 cup tamari
  • 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
  • 2 tablespoons balsamic vinegar
  • 1/2 cup chopped fresh dill

For the pumpernickel croutons:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 4 slices from pumpernickel bread, cut into 1/4-inch dice
Try Amazon Fresh
Nutritional Information
  • Calories338
  • Fat12.32g
  • Saturated fat1.51g
  • Trans fat
  • Carbs47.58g
  • Fiber11.1g
  • Sugar11.24g
  • Protein12.4g
  • Cholesterol
  • Sodium978.26mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons

We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed at me for dumping a whole bottle of her tamari into the soup. She was also pissed at me for not paying rent but that’s another matter entirely). Eating this soup makes me think I am in Mother Russia in the late 19th century; I’ve come home after strolling the promenade in Saint Petersburg and I’m getting ready to complete the next chapter of my tragic novel, but first—soup.

Get The Cookbook


For the soup:
  1. 1In a stockpot over medium heat, sauté the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute).
  2. 2Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes.
  3. 3Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Add the balsamic vinegar and fresh dill.
  4. 4Serve with pumpernickel croutons, and garnish with more fresh dill.

For the pumpernickel croutons:

  1. 1Preheat oven to 400°F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once. Remove from oven and let cool.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...