Butter bean, mushroom, carrot and barley soup
Looking for a meat-free Monday recipe? Or something filling and warming on a cold night? This delicious and simple carrot and barley soup recipe ticks all the boxes.
Ingredients
- 5 cups dried butter beans or 3 tins (drained and rinsed)
- 4 tbsp pearl barley
- 1 stock cube (salt reduced)
- 5L water
- 2 cup portabella or common mushrooms
- 1 medium onion
- 1 cup celery
- 5 cup carrots
- 2 tbsp parsley
Method
- Soak the dried butter beans in water overnight. Rinse before using and set aside. Alternatively, if you are using tinned beans, drain and rinse well before use
- Dice or roughly chop onion, celery carrot and mushroom
- Roughly chop the parsley and set aside
- In a pot, add vegetable stock and butter beans, pearl barley and simmer for an hour or until the beans are soft
- Add mushroom, carrot, celery, onion, bring to boil and simmer for another 20mins
- Stir in parsley just before serving
