Organic Mushroom Bean and Barley Soup

Ingredients

  • 3 Carrots
  • 4 Stalks of Celery
  • Package of sliced Mushrooms
  • Medium Onion
  • 3 Garlic Cloves
  • 1 Package of Kidney Beans
  • 1/2 cup Barley
  • 2 Bay Leaves
  • Dried Thyme
  • Fresh Dill
  • 4 cups of Low Sodium Veg Broth
  • Cup of Unsweetened Cashew Milk

Preparation

  1. Chop the carrots, celery, onion, and garlic.

  2. In a large pot, sauté the onion and garlic in a small amount of vegetable broth or water until softened.

  3. Add the chopped carrots, celery, sliced mushrooms, kidney beans, barley, bay leaves, dried thyme, and vegetable broth.

  4. Bring the mixture to a boil, then reduce heat and simmer for 30-45 minutes or until the barley is tender.

  5. Stir in the unsweetened cashew milk and fresh dill, and cook for an additional 5 minutes.

  6. Remove the bay leaves before serving.

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