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Mushroom Bean Barley Soup

 Mushroom Bean Barley Soup
Here's a hearty soup that is delicious and chock-full of vegetables. I like to eat it with a chunk of crusty bread smothered in butter.—Constance Sullivan, Oceanside, California
12 ServingsPrep: 25 min. + soaking Cook: 5 hours

Ingredients

  • 1/2 cup dried great northern beans
  • 1 pound sliced fresh mushrooms
  • 2 cups chopped onions
  • 1 medium leek (white portion only), sliced
  • 2 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 2 cartons (32 ounces each) chicken broth
  • 3 celery ribs, thinly sliced
  • 3 large carrots, chopped
  • 1/2 cup medium pearl barley
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon white pepper

Directions

  • Soak beans according to package directions. In a large skillet, cook
  • the mushrooms, onions and leek in butter over medium heat until
  • tender. Add garlic; cook 1 minute longer.
  • Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding
  • liquid. Add the beans, broth, celery, carrots, barley, parsley,
  • salt, bay leaf and pepper. Cover and cook on low for 5-6 hours or
  • until beans and vegetables are tender. Discard bay leaf. Yield: 12
  • servings (3 quarts).

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Mushroom Bean Barley Soup (continued)

Nutritional Facts: 1 cup equals 116 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 988 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein.