Fresh Rosemary White Bean & Barley Soup

Fresh Rosemary White Bean & Barley Soup - from Canned-Time.com

I couldn’t let you all go a full two months without yet another soup recipe from Canned Time.com. .  Enjoy.  It’s a favorite and cold weather is just around the bend….

Fresh Rosemary White Bean & Barley Soup - from Canned-Time.com

Is that a big enough soup spoon or what?

Fresh Rosemary White Bean & Barley Soup
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Ingredients
  1. 2 - 3 Quarts of Vegetable Soup Stock
  2. 2 15 oz. cans White Beans - I used Cannellini
  3. 2 cups sliced Shitake Mushrooms or other
  4. 1 medium size Onion, diced
  5. 1 cup Uncooked Pearl Barley grains
  6. 1 Tbs. Garlic Powder or 3 Cloves minced
  7. 1 tsp Red Pepper Flakes
  8. 2 Tbs. Fresh Rosemary, chopped
  9. Salt & Pepper to taste
  10. 1 Tbs. Oil - I used Walnut
Instructions
  1. In a large pot, saute the diced onion, barley and mushrooms on medium heat until the onions have softened some, about 5 minutes, stir frequently.
  2. Add in the spices and cook another 5 minutes. Add in the Vegetable stock and bring to a boil.
  3. Reduce heat to a simmer and add in the beans. Cover and cook for 30 minutes or until ready to serve.
  4. Great stored in the freezer for a quick meal.
Notes
  1. For a creamier soup, blend 1/2 of the cooked soup in a blender until smooth then add back in to the pot. Works well with a variety of beans if you'd rather not use white, pinto or try cranberry beans for a more colorful presentation.
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3 thoughts on “Fresh Rosemary White Bean & Barley Soup

  1. The Vegan 8

    Haha, that is a big spoon! But better to eat soup with! Omg, 2 of my favorite ingredients are rosemary and white beans. A place called Zoe’s kitchen has a recipe on their menu with both and it is really good. I swear, you always have the BEST soups, they always sound and look so flavorful and I love, love anything with beans in it. We, unfortunately, can’t do mushrooms around here…they are terribly dangerous for gout with my hubby. Sucks, too, because he loves the flavor so much and hasn’t had any in years now. 🙁

    1. Angela @ Canned Time Post author

      Thanks for always sharing your thoughts Brandi. I think you’re a true soup fan like me. So quick to whip up a healthy meal with soup and have leftovers for the week.
      The mushrooms aren’t necessary here. I actually don’t like the taste of them but I sneak them in where I can cause of the health benefits. So many other veggies would work fine instead. Corn, Kale, Peppers, or just increase the spices and you’re fine I’m sure.
      Hope you try this one. It’s a great time and money saver and I know you need the time 😉

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