Mushroom-Barley Soup with Cannellini Beans and Cabbage
Cozy Up with Mushroom-Barley Soup: A Vegan Italian Delight
As the days get shorter and the evenings cooler, there’s nothing quite as comforting as a warm bowl of soup. This Mushroom-Barley Soup with Cannellini Beans and Cabbage is a hearty, flavorful, and completely vegan take on a classic Italian comfort food. Packed with earthy mushrooms, chewy barley, and creamy cannellini beans, it’s a meal that will nourish your body and soul.
This soup isn’t just delicious; it’s also incredibly good for you. Barley is a fantastic source of fiber, which aids digestion and helps you feel full and satisfied. Mushrooms are rich in vitamins and antioxidants, while cannellini beans provide plant-based protein and additional fiber. And of course, cabbage adds a lovely texture and a boost of vitamins.
What sets this soup apart is its depth of flavor. The combination of earthy mushrooms, savory vegetable broth, and a touch of smoked paprika creates a truly unforgettable taste. The thyme adds a subtle herbal note that complements the other ingredients beautifully.
This recipe is also wonderfully adaptable. Feel free to add other vegetables you enjoy, such as carrots, celery, or spinach. You can also adjust the amount of smoked paprika to suit your preference. If you like a little heat, add a pinch of red pepper flakes.
Why You’ll Love This Soup:
- Hearty & Filling: Perfect for a cold evening.
- Vegan & Healthy: Packed with nutrients and plant-based goodness.
- Flavorful & Aromatic: A delicious blend of earthy and savory flavors.
- Easy to Make: Simple ingredients and straightforward instructions.
- Adaptable: Customize it with your favorite vegetables and spices.
Frequently Asked Questions
Q: Can I use a different type of mushroom?
A: Absolutely! While cremini mushrooms are readily available and have a great flavor, you can substitute with other varieties like shiitake, oyster, or portobello mushrooms.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Is this soup gluten-free?
A: Barley does contain gluten. If you need a gluten-free option, you can substitute the barley with quinoa or brown rice.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a great choice! A simple side salad also complements the soup nicely.
Mushroom-Barley Soup with Cannellini Beans and Cabbage
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 6 cups vegetable broth
- 1 cup pearl barley
- 1 (15-oz) can cannellini beans rinsed and drained
- 1/2 head cabbage shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the mushrooms and cook until browned, about 5-7 minutes.
- Add the vegetable broth, barley, cannellini beans, cabbage, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the barley is tender.
- Season with salt and pepper to taste. Serve hot.
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