• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soup

    Mushroom Barley Soup with Kale

    Oct 9, 2013 by Kaitlin

    An easy vegan Mushroom Barley Soup recipe with kale! It's so nourishing and satisfying. This simple meal is great for lunch or dinner on chilly days.

    Bowl of vegan mushroom barley soup with kale

    This Mushroom Barley Soup with fresh kale is such a simple, hearty soup.

    We love to simmer up a large pot for a cozy lunch or dinner on chilly days.

    Plus it's easy to make and very versatile!

    Change up the seasonings and herbs as desired, or use your own favorite veggies.

    Raw pearled barley ingredient in a glass jar with wooden spoon

    Ingredients for Barley Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use sweet onion or white onion instead.
    • Fresh garlic cloves: Or you can substitute dried garlic powder if desired.
    • Carrot
    • Celery
    • Mushrooms: I use cremini mushrooms (baby bellas), but choose your own favorite variety or a combination. White button mushrooms, shiitake mushrooms, portobello, or even dried mushrooms like porcini mushrooms.
    • Pearled barley: This has such a tender, hearty texture when you boil it, which is great for this cozy soup. Plus it contains plant-based protein and fiber.
    • Vegetable broth: Be sure to use low sodium if desired.
    • White wine vinegar: Or you can substitute apple cider vinegar or unseasoned rice vinegar.
    • Dried Italian seasoning: Be sure your pantry spices are fresh (not expired) for best flavor.
    • Fresh kale: I use curly kale, but lacinato could work too. Or you can substitute fresh baby spinach instead.
    Close-up view of mushroom barley soup on a spoon

    Customizing

    Veggies: Add potatoes, leeks, green peas, rutabaga, zucchini, yellow summer squash, bell pepper, etc.

    Gluten-free option: Barley is not a gluten-free grain. So if you are needing a gluten-free replacement, simply use whole grain brown rice or quinoa instead.

    Herbs + spices: This recipe uses Italian seasonings, but change up the taste with your own favorites. Dried basil, oregano, thyme, parsley, sage, bay leaves, etc. Fresh parsley is a great garnish on top of your bowls as well.

    Umami flavor: Before serving, you can also add tamari or soy sauce to taste. White miso is also a great addition.

    Make it "meaty": Stir in your favorite vegan ground beef crumbles for extra heartiness as well. Cook these separately according to package instructions. Then stir in towards the end of cook time.

    Storing

    Store any leftovers in a sealed container in the refrigerator. We find they keep well for about 4-5 days. Reheat in the microwave when ready to enjoy.

    Instant Pot note: I have not tested this cooking method, but I'm guessing it would do very well in a pressure cooker. Simply sauté the veggies first, then I'd estimate about 20 minutes on high pressure.

    Vegan mushroom barley soup with kale in a bowl with spoon

    For more inspiration, also browse all winter recipes or mushroom recipes.

    Vegan mushroom barley soup with kale in a bowl with spoon

    Mushroom Barley Soup with Kale

    This cozy soup is nourishing and so satisfying. Easy to make, and perfect for lunch or dinner on chilly days!
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 35 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 10 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Oil-Free, Vegan
    Servings: 4 large bowls

    Ingredients

    • 1 yellow onion
    • 3-4 cloves garlic
    • 2 medium carrots
    • 2 stalks celery
    • 10 oz. mushrooms (I use cremini)
    • 1/2 cup pearled barley
    • 6 cups vegetable broth
    • 2 tsp. white wine vinegar
    • 1 1/2 tsp. Italian seasoning (or basil, oregano, etc.)
    • 1-2 cups kale, chopped (or spinach)
    • Salt/pepper to taste

    Instructions

    • Prepare veggies: dice onion, carrot, and celery. Slice mushrooms.
    • In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
    • Meanwhile, mince garlic.
    • When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
    • Add carrot, celery, and mushrooms. Stir and sauté 2-3 minutes.
    • Add 6 cups vegetable broth. Increase heat and bring to a light boil.
    • Meanwhile, rinse barley. When soup is lightly boiling, add barley. Stir, reduce heat to med-low, cover, and simmer for about 35 minutes or until barley is tender.
    • Roughly chop kale, large stems removed.
    • Stir in kale and white wine vinegar during the last couple minutes of cooking. Salt/pepper to taste before serving. (Or garnish with fresh parsley or dill.)

    Notes

    Other veggies: Green peas, potatoes, leeks, shallots, rutabaga, zucchini, etc.
    Garnish: Fresh parsley or dill are lovely.
    Gluten-free version: Omit barley and use quinoa or brown rice instead.
    Mushrooms: Try this recipe with your own favorite mushrooms or a combination.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Mushroom Barley Soup with Kale
    Amount per Serving
    Calories
    159
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    540
    mg
    15
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    7547
    IU
    151
    %
    Vitamin C
     
    26
    mg
    32
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan mushroom barley & kale soup recipe, also check out:

    • Tempeh Mushroom Pasta
    • Corn and Black Bean Fajitas
    • Balsamic Green Bean Salad
    • Vegetable Barley Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Matt

      October 05, 2022 at 8:26 pm

      5 stars
      Excellent! Wholesome and healthy.
      I sautéed the mirepoix in olive oil and a bit of butter and added parmesan rind during the simmering.
      I'll definitely be making it again.

      Reply
      • Kaitlin

        October 06, 2022 at 7:57 am

        Great to hear you enjoyed the soup, Matt! I appreciate your kind feedback - thank you.

        Reply
    2. Stephanie Way

      July 27, 2022 at 1:36 pm

      5 stars
      Hi Kaitlin, I made this just as the recipe said except added cooked barley with my kale at the end, so I didn’t need to cook it as long. It’s delicious. Thanks for this recipe!

      Reply
      • Kaitlin

        July 27, 2022 at 4:33 pm

        Hello Stephanie! That's so great to hear. Glad it worked out with your pre-cooked barley. Thanks very much for sharing your kind and helpful feedback! 🙂

        Reply
    3. Chalene R Mueller

      May 15, 2020 at 7:29 am

      5 stars
      I used fresh herbs for the Italian Seasoning, added some fresh corn, peas, yellow squash (I needed to use), and otherwise followed your recipe exactly. It was so tasty and satisfying. Definitely a keeper.

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:47 pm

        That sounds amazing, Chalene! Thanks so much for sharing your beautiful adaption.

        Reply
    4. Christi Wilson

      March 12, 2020 at 5:02 pm

      Do you think I can add all this in my instapot and cook it?

      Reply
      • Kaitlin McGinn

        March 13, 2020 at 8:03 am

        Hi Christi! I haven't tested that, but I'm guessing it would do wonderfully in the instant pot! I'd suggest sautéing the onion, carrot, & celery for about 5 minutes first, then add the mushrooms & garlic and sauté for another 3-4 minutes. Then probably pressure cook for about 18-20 minutes. Would love to hear if you give it a try!

        Reply
        • Christi Wilson

          March 13, 2020 at 10:44 am

          Cool thank you!! I actually made it last night with lentils and no mushrooms and we LOVED it!!!

          Reply
          • Kaitlin McGinn

            March 13, 2020 at 3:22 pm

            Awesome to hear! Great adaption with the lentils!

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer