Mushroom Bean and Barley Soup

December  6, 2017
0 Ratings
Photo by kimbaddd
  • Makes 4
Author Notes

This was so delicious! I love barley and its chewy texture, along with the addition of beans and meaty mushrooms. There is turkey bacon in the mix, but you can totally omit it, or use plant based meat substitutes. You know where I’m headed…who needs meat!? —kimbaddd

What You'll Need
  • 8 slices turkey bacon, cut into 1 inch pieces
  • 1 tablespoon butter or oil
  • 1 pound cremini or button mushrooms, sliced
  • 1/2 cup italian dressing
  • 2 tablespoons worchestershire sauce
  • 1/2 pound boneless beef chuck steak, cut into ½ inch pieces
  • 1/2 onion, chopped
  • 2 small carrots, chopped
  • 4 cloves garlic, minced
  • 3 cups water
  • 2 cans beef or veggie broth (a total of 29 ounces, approximately)
  • 3/4 cup barley
  • 2 cans cannelini beans, drained
  1. Cook and stir bacon in a dutch oven or stockpot over medium heat until crisp. Remove bacon from pan.
  2. Since turkey bacon has virtually no fat, you will need to add about 1 tablespoon of oil or butter to saute the mushrooms. Add the mushrooms to the stockpot and cook over medium high heat about 5 to 8 minutes, or until mushrooms are browned and liquid has evaporated.
  3. Add dressing, worchestershire sauce, beef, onions, carrots and garlic and stir for about 5 minutes, or until the veggies are crisp-tender.
  4. Stir in the water, broth, barley, beans and cooked bacon. Bring to a boil, then cover. Simmer on low heat about 50 minutes or until barley is tender.

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