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
Chop the carrots, celery, onion, and garlic.
In a large pot, sauté the onion and garlic in a small amount of vegetable broth or water until softened.
Add the chopped carrots, celery, sliced mushrooms, kidney beans, barley, bay leaves, dried thyme, and vegetable broth.
Bring the mixture to a boil, then reduce heat and simmer for 30-45 minutes or until the barley is tender.
Stir in the unsweetened cashew milk and fresh dill, and cook for an additional 5 minutes.
Remove the bay leaves before serving.