Healthy Mushroom Vegetable Soup

Yummy mushroom soup! Loving a hearty soup on this cold 🥶 Sunday. I love this soup because it’s packed with fiber and protein. Perfect as a full meal. You can make it vegan 🌱 by using vegetable broth. You can make it low carb by not using chickpeas and potatoes and instead using tofu and cauliflower!

2 cups onion 

1 cup carrots

1 cup celery 

2 tbsp olive oil 

1 can of garbanzo beans (15 oz)

6-8 cups of vegetable or chicken stock - use a little less stock if you want more of a stew 

3 cloves garlic (minced)

1 tsp herbes de Provence 

1/3 cup of pearl barley 

3/4 lbs of potatoes - quartered 

3/4 lbs white mushrooms 

Salt and pepper to taste 

1. In a soup pot over medium heat, heat the oil. Add celery, onion, carrots and chickpeas. Cook stirring for 3 minutes, do not brown 

2. Add stock, herbes de Provence, garlic and barley and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables are tender - about 30 minutes 

3. Add potatoes and cover soup for about 30 minutes 

4. Add mushrooms and cook till tender - about 10 minutes 

5. Enjoy 🍜 😊