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carrot and barley soup

Butter bean, mushroom, carrot and barley soup

Looking for a meat-free Monday recipe? Or something filling and warming on a cold night? This delicious and simple carrot and barley soup recipe ticks all the boxes.


Serves: 4

Number of ingredients: 9

To prep: 1 hr 30 mins

Difficulty: easy

Nutrition per serving

  • Energy: 1325kJ

  • Protein: 19.6g

  • Total fat: 2.3g

  • Saturated fat: 0.5g

  • Total carbohydrate: 41.6g

  • Dietary fibre: 18.5g

  • Sodium: 251mg


  • 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


  • 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