White Bean And Barley Soup

This hearty white Bean And Barley Soup is full of veggies and flavor. Ready in no time, tastes like it’s been simmering for hours. Vegetarian dinner idea

White Bean And Barley Soup

If you’re looking for a hearty soup that tastes just like Grandma’s house, this White Bean And Barley Soup will do the trick. I can’t take the credit for this one, it’s my grandmother’s recipe. She used to make it all the time in Venezuela. When I cooked it today, it reminded me of her.

I love the flavor of this White Bean And Barley Soup because it has tons of veggies and it tastes like it’s been simmering for hours. Tons of deep tang with fresh herbs. It warms up your tummy and your soul.

My grandmother is originally from Romania. The winters there are very harsh, so she’s used to cooking hearty soups using grains. She tends of using dill with everything, in this soup, she added dill and used the leaves of celery as a backup herb. Isn’t that genius?

In case you haven’t tried it, celery leaves have a delicious earthy aroma and it makes soups and stews taste amazing. So next time you throw yours away, chopped them and add it to your dish.

This weekend, I had a really bad craving for soup. I didn’t have a specific kind in mind, I just knew I wanted soup. So I opened my grandma’s cookbook (yup, she’s a published author) and started scrolling through the pages. There’s a few I will definitely make for the blog in the upcoming months, but I remembered this White Bean And Barley Soup vividly and know that was the one to make.

hope you can try this delicious White Bean And Barley Soup at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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White Bean And Barley Soup

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This hearty white Bean And Barley Soup is full of veggies and flavor. Ready in no time, tastes like it's been simmering for hours. Vegetarian dinner idea

Course: Entree

Servings: 4 -5 servings

Author: Tiffany Bendayan

Ingredients

• 1 Large onion chopped
• 3 Carrots peeled and chopped
• 3 Sprigs of celery chopped
• 8 oz of various mushrooms (I used cremini portobello and shitake)
• 2 - 19 oz cans of Cannellini beans drained and rinsed
• 3 Quarts of chicken or vegetable stock 12 cups
• 1/4 cup of barley uncooked
• 3 Tablespoons of celery leaves chopped
• 2 tablespoons of fresh dill chopped
• Salt + Pepper
• 2 Teaspoons of olive oil

Instructions

1. In a large pot heat the olive oil over medium heat
2. Add the onions and cook until softened, 2-3 minutes. Add some salt and pepper
3. Add the carrots and celery. Cook for 2-3 minutes more
4. Add the mushrooms and cook until softened
5. Pour in the stock, the beans and the barley
6. Simmer the soup until beans have softened and barley is cooked. About 20 minutes
7. Add the herbs and cook for 2-3 minutes more
8. Check the seasoning and make the necessary adjustments