Pot Barley and Adzuki Beans Soup

Pot Barley and Adzuki Beans Soup

Recipe by mrsslimonplantsCourse: Main


Prep time


Cooking time


Total time




  • 1 cup dry adzuki beans

  • 1 cup pot barley

  • 1/4 cup spilt chick peas lentils (optional but recommended)

  • 1 cup frozen corn kernels

  • 1 cup frozen peas

  • 2 large tomatoes

  • 1 large onion

  • 1/2 cup tomato puree

  • 2 green bell peppers

  • 3 fresh Thai green chilies ( +/- optional)

  • 1 medium size carrot

  • 1 tbsp better than bouillon vegetable broth

  • 6.5 -7 cups water

  • 1.5 tsp onion powder

  • 1 tsp Kashmiri chili powder (or use paprika)

  • 1/2 tsp cumin seeds

  • 1 tsp cumin powder

  • 2 tsp Caribbean spice blend (I used – “Cool Runnings Caribbean Spice & Roasted Garlic” brand)

  • 1 tbsp minced garlic

  • 1 tsp grated ginger

  • 1/2 tsp fresh grated turmeric or 1/4 tsp turmeric powder

  • 1/4 tsp black pepper

  • salt per your taste

  • 3 large handfuls of baby spinach (optional)

  • 1/4 cup chopped cilantro or parsley (optional)


  • Chop onions, carrots, tomatoes and bell peppers, keep aside. Rinse barley, beans and lentils and keep aside. Turn instant pot on Sauté function, toss cumin seeds, toast till it starts to release fragrance. Add chopped onion and water sauté till brown.
  • Once Onions are browned, add minced garlic, ginger, chili and all the spices and sauté for about a minute. Add 1-2 tbsp. of water if its sticking at the bottom. Add beans, barley and rest of the ingredients except baby spinach and parsley. Add water, better than bouillon, salt. Give it a good mix. Pressure cook for about 17 minutes (or cook on stove top till beans and barley is cooked – about 30 minutes).
  • Release pressure, add baby spinach, parsley and adjust seasoning or salt. Give it a good mix. Serve and enjoy!


  • This is a Weight loss friendly soup and is very cozy/comforting to enjoy during Fall/Winter.
  • Don’t be discouraged by all the listed ingredients, I added tons of vegetables to decrease the calorie density of this soup. Feel free to omit some ingredients or add whatever vegetables you prefer.


  1. I made this yesterday! It turned out pretty good, but it took way more than 5 minutes to prep everything! 😀 I’d say closer to 30 or 40 minutes lol. I think next time I will try to decrease that by using canned tomatoes and only frozen veggies (instead of chopping up carrots, peppers, onions, etc).

    My only complaint was that is was a tiny bit bland, but I am going to add lime juice and a splash of hot sauce to each bowl as I eat it so I think it will be great. Thanks for sharing the recipe!

    • Thank you so much for your feedback Sara. I’m surprised to learn that you still found it bland, even though this recipe contains lots of spices. Yes definitely up the spice levels or hot sauce per your tolerance. I’ll adjust the prep time in this recipe to about 10 minutes. Thank you for trying out the recipe.:)