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Italian White Bean, Barley, and Mushroom Soup
with baguette

Active: 25 min Total: 40 min

This hearty soup has a slightly creamy base (made without any cream) and great cold weather ingredients like white beans, barley, and mushrooms.

Tags

Ingredients

Servings:
4
Metric
Italian White Bean and Barley Soup:
  • Carrots - 6 oz, chopped
  • Celery - 3 stalks, sliced
  • Onions, medium - 1, chopped
  • Garlic - 3 cloves, chopped
  • Mushrooms, any button - 8 oz, quartered
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Pearl barley - 1/3 cup
  • Oil, olive - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Thyme, dried - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, any type - 1 cup + 3 cups
  • Pearl barley - 1/3 cup
  • Bay leaves - 2
  • Lemon juice - 1/2 tsp
  • Baguette, small - 1
  • Parsley (opt) - for topping, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with oil over medium heat. Add carrots, celery, onions, and garlic and saute until tender, 4 to 5 minutes.
  2. Add mushrooms and saute for 2 minutes just to get the mushrooms started cooking.
  3. Stir in flour, dried thyme, and red pepper flakes and saute for 1 minute more.
  4. Add first portion of stock while whisking. Bring to a simmer and simmer for 1 minute. Add second portion of stock, barley, and bay leaves. Simmer the soup, covered, until barley is tender, 30 to 40 minutes.
  5. When barley is tender, remove and discard bay leaves. Stir beans and lemon juice into soup. Taste and season with some more salt and pepper, if needed.
  6. If you’d like the baguette warm, heat it up in the oven.
  7. Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (38)
Gluten-free (4)
Paleo (2)
Vegetarian (14)

Most Helpful

Forgot to sear beef but it still was delicious. Used better than bouillon beef for the stock which gave it a great flavor.

By: Allison
Posted: Mar 07, 2020
Diet: Paleo
1 Helpful

34 reviews

Nice rich broth. Basic beef barley soup. Will make again.

By: Nancy
Posted: Jan 05, 2021
Diet: Original
0 Helpful

Delicious!

By: Megan
Posted: Dec 12, 2020
Diet: Vegetarian
0 Helpful

Very delicious! Would make again. One of the best beef stew recipes I’ve ever made by far! Used finely chopped beef from HEB and only 4 cups of stock. Makes more than 4 servings. The barley soaked up the liquid and made it thick and rich. :)

By: Julia
Posted: Aug 27, 2020
Diet: Original
0 Helpful

All the stars! So delicious. I just dump everything in the crockpot and go.

By: Linda
Posted: Jul 04, 2020
Diet: Original
0 Helpful

Simple. Easy. Yummy.

By: Chyrelle
Posted: Apr 29, 2020
Diet: Original
0 Helpful

GF version, not a fan. It lacked the thickness and starch of the barley. I would recommend trying potatoes instead of Quinoa.

By: Kristine
Posted: Mar 25, 2020
Diet: Gluten-free
0 Helpful