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Mushroom Barley Soup with Kale
5 from 15 votes

Mushroom Barley Soup with Kale

Mushroom Barley Soup with Kale combines tender pearl barley and cremini mushrooms with aromatic vegetables and kale, creating a hearty, earthy soup. The addition of white wine vinegar brightens the flavor, while Italian seasoning subtly enhances the vegetables. This soup offers a balanced texture with softened grains, tender mushrooms, and wilted kale, ideal for warming meals.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 4 large bowls
Calories: 159 kcal
Course: Main Course, Soup
Cuisine: Vegan

Ingredients

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

Instructions

    Cup of Yum
  1. Prepare veggies: dice onion, carrot, and celery. Slice mushrooms.
  2. 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.)
  3. Meanwhile, mince garlic.
  4. When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
  5. Add carrot, celery, and mushrooms. Stir and sauté 2-3 minutes.
  6. Add 6 cups vegetable broth. Increase heat and bring to a light boil.
  7. 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.
  8. Roughly chop kale, large stems removed.
  9. 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

  • Feel free to add vegetables like green peas, potatoes, leeks, shallots, rutabaga, or zucchini for variety.
  • Fresh parsley or dill make excellent garnishes that enhance this soup's flavor.
  • To make a gluten-free version, substitute barley with quinoa or brown rice.
  • Experiment with different types or combinations of mushrooms, such as cremini or button mushrooms.

Nutrition Information

Calories 159kcal (8%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Potassium 540mg (11%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 7547IU (151%) Vitamin C 26mg (29%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 large bowls

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 540mg 11%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 7547IU 151%
Vitamin C 26mg 29%
Calcium 68mg 7%
Iron 2mg 11%

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