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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
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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
Calories 232kcal
Author Tiffany Bendayan

Ingredients

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

Instructions

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

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 288mg | Potassium: 1.04mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7.692IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg