Go Back
+ servings
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!
AuthorKaitlin - The Garden Grazer
Prep Time:35 mins
Cook Time:35 mins
Total Time:1 hr 10 mins
CourseMain Dish, Soup
CuisineOil-Free, Vegan
Servings4 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)

Calories: 159 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 540 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 7547 IU | Vitamin C: 26 mg | Calcium: 68 mg | Iron: 2 mg