Bean Soup with Asian Touch

5 from 3 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 96 kcal


  • 3 tbsp Barley pearl barley
  • 2 Can Baked beans in tomato sauce
  • 2 Garlic cloves pressed
  • 250 g Fresh mushrooms
  • 1 tbsp Honey liquid
  • 3 tbsp Soy sauce
  • 1 tsp Curry
  • Salt
  • Pepper
  • 4 Cup Water
  • 2 tbsp Oil
  • Chilli (cayenne pepper)


  • Pour 2 cups of water into a saucepan and add the pearl barley. Cook over high heat until the water comes to a boil and the pearl barley begins to soften a little.
  • Meanwhile, roughly chop the mushrooms.
  • Now add the mushrooms and beans with sauce, mix well and bring to the boil.
  • Add the spices, honey, oil and soy sauce and mix.
  • Add the remaining 2 cups of water, mix and bring to the boil.
  • Turn the heat back to medium-low, cover the saucepan and simmer for about 45 minutes.


Serving: 100gCalories: 96kcalCarbohydrates: 8.4gProtein: 2.7gFat: 5.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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