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Mushroom Barley Soup

This mushroom barley soup combines fresh vegetables and pearled barley in a vegetarian broth. It's hearty, comforting, packed full of flavor and comes together in just one pot!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 168 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion peeled and diced
  • 1 ½ cup carrots peeled and chopped
  • 1 cup celery chopped
  • 3 garlic cloves minced
  • 16 oz baby bella mushrooms sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon pepper plus more to taste
  • 1 teaspoon sea salt plus more to taste
  • 6-8 cups low-sodium vegetable broth plus more if desired
  • 1 cup uncooked pearled barley
  • 2 Tablespoons tamari or coconut aminos
  • 2-3 cups baby spinach roughly chopped
  • fresh parsley leaves for serving

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
  2. Add mushrooms and cook for an additional 5-6 minutes, until mushrooms start to cook down.
  3. Add dried oregano, dried thyme, bay leaf, pepper and salt, stir to combine and cook for an additional 1-2 minutes.
  4. Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce heat to a simmer and cover. Cook for about 30 minutes, until barley is cooked.
  5. Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
  6. Remove bay leaf and season to taste. Serve warm topped with fresh parsley and a side of crusty bread, if desired.

Notes

  • Storage: Let the soup cool completely before storing it in an airtight container. Keep it in the fridge for up to a week or freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop or in the microwave.

Nutrition Information

Serving 1/8 recipe Calories 168kcal (8%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Monounsaturated Fat 2g Sodium 703mg (29%) Potassium 539mg (15%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 168

% Daily Value*

Serving 1/8 recipe
Calories 168kcal 8%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 2g 10%
Sodium 703mg 29%
Potassium 539mg 11%
Fiber 5g 20%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.