Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil (divided)
  • 2 carrots (diced)
  • 3 stalks celery (diced)
  • 1/2 cup yellow onion (minced)
  • 3 garlic cloves (minced)
  • 1/2 cup quick-cooking pearl barley (see recipe notes)
  • 8 oz baby bella mushrooms (sliced)
  • 8 cups vegetable stock
  • 1 tsp dried Italian herb seasoning
  • 1 bay leaf
  • 1 can diced tomatoes (28oz, undrained)
  • sea salt (to taste)
  • black pepper (to taste)
  • 1 cup peas (frozen)
  • 2 cups kale (chopped)

Instruction

  • Heat 1 tablespoon olive oil in a large stockpot set over medium high heat until shimmering. Add the carrots, celery, and onion and saute for 5-10 minutes, or until onions start to soften.
  • Add the garlic and pearl barley. Cook, stirring constantly, to lightly toast the barley, for another 1-2 minutes.
  • Add the sliced mushrooms and continue sauteing. The mushrooms will start to release their liquid.
  • Add the broth or water, dried herbs, and bay leaf, and stir well. Bring to a boil, then lower heat to a simmer. Cook for 20-25 minutes.
  • Add the undrained diced tomatoes to the pot. Season well with salt and pepper. Raise heat again and continue cooking for an additional 10-15 minutes, or until barley and vegetables are tender. Add the peas and continue simmering a few more minutes.
  • Just before serving, remove the bay leaf, stir in chopped leafy greens and allow them to wilt in the residual heat. Ladle into bowls and serve immediately.