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.

9 thoughts on “Mushroom barley soup

Leave a Reply to kjennings952 Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s