Mushroom and Barley Soup

Name: Mushroom and Barley Soup
Total time: 35 min
Yield: 6 Servings
Ingredients: 🧅 1 cup diced onion; 1 cup diced red bell pepper; 🧄 4 cloves garlic, minced; 2 cups mixed greens (such as spinach, beet greens, and Swiss chard); 🌽 ½ (12 ounce) package frozen corn; 🥕 1 cup peeled, thinly sliced carrot; 🍄 1 cup thinly sliced cremini mushrooms; 1 cup pearl barley; 1 tablespoon olive oil; 1 (32 fluid ounce) container chicken stock

Cost $12.5, save $15.5

Source: Recommended by CookPal

35 Min
6 Servings
$12.5

Mushroom and Barley Soup

Cost $12.5, save $15.5

Source: Recommended by CookPal

35 Min
6 Servings
$12.5

INGREDIENTS

Vegetables
- 🧅 1 cup diced onion
- 1 cup diced red bell pepper
- 🧄 4 cloves garlic, minced
- 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
- 🌽 ½ (12 ounce) package frozen corn
- 🥕 1 cup peeled, thinly sliced carrot
- 🍄 1 cup thinly sliced cremini mushrooms
Grain
- 1 cup pearl barley
Condiments & Oils
- 1 tablespoon olive oil
Liquid
- 1 (32 fluid ounce) container chicken stock

STEPS

Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened.

Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.

Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.

NUTRIENTS

Per 1 serving

🔥

277

Calories

7
Protein
57
Carbs
4
Fats

💡 This soup is flexible; you can swap pearl barley with quinoa or farro for variety.Use vegetable stock instead of chicken stock for a vegan version.Freeze leftovers for up to 2 months for easy meal prep.