Mushroom Barley White Bean Soup

Hearty mushroom barley white bean soup with carrots, celery, thyme, and savory broth. This easy stovetop meal simmers until the barley is tender.

Prep: 15 min · Cook: 50 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 12 ounces cremini mushrooms
• 1 medium yellow onion
• 3 medium carrots
• 3 celery stalks
• 3 cloves garlic
• 1 tablespoon fresh thyme
• 1 cup pearl barley
• 2 15-ounce cans cannellini beans
• 8 cups vegetable broth
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, 7 to 9 minutes. (about 9 min) — Medium-high heat
2. Add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and thyme and cook for 30 seconds. (about 6 min) — Medium heat
3. Add the barley, drained beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer. (about 5 min) — High, then low heat
4. Cover partially and simmer until the barley is tender and the soup has thickened slightly, 30 to 35 minutes. Stir occasionally and add a splash of water if needed. (about 35 min) — Low simmer
5. Taste and adjust the salt and pepper. Ladle the soup into bowls while hot. (about 2 min)