Old Country Mushroom, Bean and Barley Soup

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This hearty Ashkenazic soup from Eastern Europe is perfect on a freezing cold day, of which there are many in the “old country”. Serve in warmed bowls, with plenty of rye (pumpernickel) bread. This is a pareve version. For a meat version, use meat stock instead of vegetable and add chunks of long-simmered beef to the soup.

Ingredients

  • 30–45 ml/2–3 tbsp small haricot (navy) beans, soaked overnight
  • 45–60 ml/3–4</

Method

  1. Put the beans, green and yellow split peas, pearl barley, onion, carrots, celery, potato, mushrooms, garlic and water into a large pan.

  2. Bring the mixture to the boil, then reduce the heat, cover and simmer gently for about 1½ hours, o