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Savory and hearty Mushroom Barley White Bean Soup recipe that is delicious, easy to prepare, and is quite healthy!
I don’t know about you, but when it starts to get cold outside, I’m drawn to all kind of soups and stews. One of the best feelings is when you come home after a long, cold, rainy/snowy day to a warm bowl of soup for dinner.
So cozy and comforting.
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After a couple of rounds of making a big batch of Lentil and Sweet Potato Stew, I wanted to try something new…something different. I had already made my favorite Red Bean Potato Soup and Roasted Acorn Squash Soup and now, it was time for something new.
When I create new recipes, I always start by examining my pantry. Half used jar of beans? A cup of left-over grains? If I see that something has been sitting in my pantry for quite a bit then I grab it and brainstorm on what I could make with it.
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This time, my victim was barley. I had made barley soup about a year ago (I couldn’t tell you which soup though lol) and I had about a cup and a half sitting there in a glass jar.
Barley is actually a very healthy whole grain. It isn’t processed or refine, hence, it preserves a lot of dietary fiber, vitamins, and minerals.
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So, now that I had barley, I thought that mushrooms would go very well with it. In fact, we’re going to mix two types of mushrooms in this recipe: cremini and shiitake.
Cremini mushrooms have a deep savory and earthy flavor. Shiitake mushrooms have an incredibly chewy texture. They’re basically a power couple 😉
The third major ingredient in this recipe is – white beans. White beans boost the protein content in our soup and make it hearty.
White beans have a neutral flavor profile and they complement both barley and mushrooms in this recipe. I used one can of white beans and it was the perfect amount.
Ready to get cozy and sip on some delicious Mushroom Barley White Bean soup? Letz do this!
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Savory and hearty Mushroom Barley White Bean Soup recipe that is delicious, easy to prepare, and is quite healthy!
- 1/2 lbs cremini mushroom, chopped
- 1/2 lbs shiitake mushrooms, chopped
- 2 shallots, diced
- 2 fresh garlic cloves, crushed
- 3/4 cup barley
- 1 can white beans
- 1 tbsp tomato paste
- 20 springs fresh parsley
- 2 tsp sea salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
- 2 tsp lemon juice
- 4 cups vegetable broth
- 6 cups water
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Heat olive oil in a large pot over medium heat. Caramelize shallots and garlic, about 1 minute.
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Add cremini and shiitake mushrooms. Cook for 3-5 mins until they get a little soft.
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Add vegetable stock, water, salt, and pepper, barley, and parsley. Bring to a boil then cover and simmer for 15 mins.
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Add tomato paste and lemon juice. Cover and continue to simmer for another 15-20 mins, until barley is cooked all the way through.
Nutrition Information: Calories: 244 Fat: 4.4 g Saturated fat: 0.8 g Carbohydrates: 42.3 g Dietary Fiber: 9.4 g Sugar: 3.5 g Sodium: 1276 mg Protein: 13.8 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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