Mushroom, Cannellini Bean & Cabbage Soup

By Jen Booker

November 26, 2016

A great winter warmer! Looks like pond water but tastes great!

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 6 people

Ingredients

50g pearl barley

900ml vegetable stock

2 medium onions, chopped

170g portobello or brown mushrooms, halved if large and sliced (any mushrooms will do)

3 cloves garlic, minced

freshly ground black pepper

salt

2 tsp minced fresh thyme (or 1 tsp. dried)

2 tbsp dry sherry (any similar alcohol will do, I think I used port)

340g shredded cabbage

1/2 tsp smoked paprika

1/2 tsp smoked spicy paprika

900 ml water

1 can cannellini beans, drained

1 tbsp lemon juice

Directions

1Simmer the stock and barley in a large soup pot for 30 to 40 minutes.

2While the barley is cooking, cook the onion in a non-stick skillet (with a lid) over medium-high heat until it begins to brown.

3Add the garlic and mushrooms and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, for about 3 to 4 minutes.

4Add the thyme and sherry and cook until the alcohol cooks off.

5Once the barley is cooked, add the mushroom mixture to its pot along with the sliced cabbage and paprika.

6Add the water to the pot.

7Add the cannellini beans and simmer, covered, for about 30 minutes, until the cabbage is tender, adding extra water if it gets too thick.

8Stir in the lemon juice just before serving and add more salt and pepper.

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