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Hearty Mushroom & Bean Barley Soup

A cozy and nutritious soup packed with protein from beans, earthy flavors from mushrooms, and the wholesome goodness of barley—perfect for busy days.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup barley (pearl or hulled)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (button or cremini)
  • 1 can (15 oz) beans (cannellini, black, or kidney), drained and rinsed
  • 4 cups vegetable broth (or chicken broth for extra flavor)
  • 2 cups fresh spinach or kale
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and sauté until it's soft and translucent—about 5 minutes.
  2. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, which should take another 5 minutes.
  3. Add the barley to the pot and give everything a gentle stir to coat the grains with the onion and garlic mixture.
  4. Pour in the vegetable (or chicken) broth and bring the mixture to a simmer.
  5. Sprinkle in the dried thyme and oregano. Simmer for about 30-40 minutes until the barley is tender.
  6. Stir in the beans and the fresh greens (spinach or kale) and let them simmer for another 5-10 minutes until everything is warmed through.
  7. Taste and adjust seasoning with salt and pepper. Add a dash of lemon juice if desired.
  8. Ladle the soup into bowls and if desired, sprinkle with grated cheese or fresh herbs before serving.

Notes

Feel free to swap barley for quinoa or farro, and blend part of the soup for a creamier texture if desired.