Print
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

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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