MUSHROOM BEAN BARLEY SOUP

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Mushroom Bean Barley Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

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

Steps:

  • 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 beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts :

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