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.