Butter bean, mushroom, carrot and barley soup recipe
This delicious butter bean, mushroom & barley soup, packed with veggies, will keep you warm and content on a cold winter's day.
Details
- 4 serves
- 9 ingredients
- easy
- 1 hour 30 minutes
Nutrition per serve
- Energy 1325kJ
- Protein 19.6g
- Total fat 2.3g
- Saturated fat 0.5g
- Total carbohydrate 41.6g
- Dietary fibre 18.5g
- Sodium 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
Dietitian Notes / Recipe Tips
Nutritional information is per serve.
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Provider Acknowledgement
Michelle Tong, APD CDE, Diabetes Queensland
