As part of my fall soup series here is my take on the classic mushroom barley soup. Enhanced with Brussel sprouts, red Anaheim peppers, and great northern beans. Perfect one pot meal.
RECIPE 6 cups low-sodium veggie broth ⅓ cup uncooked pearl barley 2 cups sliced Brussel sprouts (about 12 sprouts) 1 cup diced carrots 1 cup diced celery + leaves 1 diced medium onion 2 cups sliced mushrooms ½ tsp ground mustard seeds or powder 1 tsp dried thyme or 1 Tbsp fresh 3 garlic cloves pressed or minced ½ cup minced red Anaheim pepper or red bell Optional 15 oz can Great northern beans (drained and rinsed)
Slice the Brussel sprouts into thin rings. Green cabbage would make a great substitution. Combine all the ingredients in a medium pot. Bring to a boil, then simmer for 45 minutes covered.
Makes 4 large meal-sized portions.