Mushroom barley soup

The barley in this low-cal soup makes it super filling, yet it’s chock full of healthy ingredients that also taste good.

Easy to throw together and great for the weekday work lunchbox!

Mushroom barley soup

  • 3 leeks, washed and chopped (just the white and light green parts)
  • 4 cloves garlic chopped
  • 1 tbsp olive oil
  • 1 tsp chopped fresh rosemary 
  • 8 oz sliced cremini mushrooms 
  • 1 cup quick cook barley
  • 1 14.5 oz can petite diced tomatoes 
  • 4 cups vegetable broth
  • 1 cup chopped kale 

Saute leeks in olive oil til soft. Add mushrooms and garlic, sautee 3 more minutes. Add rosemary and barley, stir. Add tomatoes and broth, simmer 10 min. Add kale and cook another 5-10 minutes. Season with salt and pepper.

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