Bean, Barley, and Mushroom Soup

This easy-to-make recipe warms your house and fills it with tantalizing aromas for hours leading up to dinner time.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 55 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ cup dried cannellini beans, soaked overnight
  • ½ cup dried chickpeas, soaked overnight
  • 4 Tbsp. pearl barley
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 8 cups water
  • ½ lb. fresh mushrooms, sliced
  • 1½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup chopped chives

Directions

  • Rinse and drain the soaked beans.
  • In a large soup pot, combine beans, barley, onions, celery, and water. Cover and cook over low heat until beans are tender, approximately 2½ hours.
  • Add mushrooms, salt and pepper. Cook for an additional 10 minutes. Garnish with chives.

Recipe Information

Serves: 6

Ingredients

  • ½ cup dried cannellini beans, soaked overnight
  • ½ cup dried chickpeas, soaked overnight
  • 4 Tbsp. pearl barley
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 8 cups water
  • ½ lb. fresh mushrooms, sliced
  • 1½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup chopped chives

Directions

  • Rinse and drain the soaked beans.
  • In a large soup pot, combine beans, barley, onions, celery, and water. Cover and cook over low heat until beans are tender, approximately 2½ hours.
  • Add mushrooms, salt and pepper. Cook for an additional 10 minutes. Garnish with chives.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat1.5g
Saturated Fat0g
Cholesterol0mg
Sodium610mg
Total Carbohydrate40g
Dietary Fiber10g
Sugars5g
Protein10g