Butter bean, mushroom, carrot and barley soup Looking for a meat-free Monday recipe? Or something filling and warming on a cold night? This delicious and simple carrot and barley soup recipe ticks all the boxes. Soup Print this recipe Details Serves: 4Number of ingredients: 9To prep: 1 hr 30 minsDifficulty: easy Nutrition per servingEnergy: 1325kJProtein: 19.6gTotal fat: 2.3gSaturated fat: 0.5gTotal carbohydrate: 41.6gDietary fibre: 18.5gSodium: 251mg Ingredients 5 cups dried butter beans or 3 tins (drained and rinsed) 4 tbsp pearl barley 1 stock cube (salt reduced) 5L water 2 cup portabella or common mushrooms 1 medium onion 1 cup celery 5 cup carrots 2 tbsp parsley Method Soak the dried butter beans in water overnight. Rinse before using and set aside. Alternatively, if you are using tinned beans, drain and rinse well before use Dice or roughly chop onion, celery carrot and mushroom Roughly chop the parsley and set aside In a pot, add vegetable stock and butter beans, pearl barley and simmer for an hour or until the beans are soft Add mushroom, carrot, celery, onion, bring to boil and simmer for another 20mins Stir in parsley just before serving
