Easy vegan Mushroom Barley Soup with kale! So nourishing and satisfying. This simple meal is perfect for lunch or dinner on chilly days.
This Mushroom Barley Soup with fresh kale is such a simple, hearty soup.
It is a perfect lunch or dinner on chilly days.
Plus it is easy to make and very versatile. You can change up the seasonings and herbs as desired, or use your own favorite veggies.
Potatoes, leeks, green peas, rutabaga, and zucchini would all be great additions.
Ingredients for Barley Soup
For this recipe you will need:
- Yellow onion
- Garlic
- Carrot
- Celery
- Mushrooms: I use cremini, but choose your own favorite variety. (Or a combination!)
- Pearled barley
- Vegetable broth
- White wine vinegar
- Dried Italian seasoning
- Kale: Or you can substitute spinach.
Barley is not a gluten-free grain. So if you are needing a gluten-free replacement, simply use brown rice or quinoa instead.
For more inspiration, browse all soup recipes or mushroom recipes.
Mushroom Barley Soup with Kale
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
Nutrition Per Serving (Estimate)
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Chalene R Mueller
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.
Kaitlin McGinn
That sounds amazing, Chalene! Thanks so much for sharing your beautiful adaption.
Christi Wilson
Do you think I can add all this in my instapot and cook it?
Kaitlin McGinn
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!
Christi Wilson
Cool thank you!! I actually made it last night with lentils and no mushrooms and we LOVED it!!!
Kaitlin McGinn
Awesome to hear! Great adaption with the lentils!