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

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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.