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.
