Vegetable Barley Soup with Mushrooms, White Beans, and Kale

Name: Vegetable Barley Soup with Mushrooms, White Beans, and Kale
Cook time: 35 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 180 g carrots small dice; 120 g celery small dice; 3 g kosher salt divided; 12 g garlic minced; 225 g cremini mushrooms sliced; 10 ml olive oil divided; 20 g tomato paste none; 140 g pearled barley rinsed; 2 g dried thyme none; 1 count bay leaf none; 1200 ml vegetable broth low sodium; 250 ml water hot; 240 g cannellini beans drained and rinsed; 90 g kale stems removed, chopped; 3 g kosher salt divided; 1.5 g black pepper freshly ground, divided; 15 ml lemon juice freshly squeezed; 8 g parsley chopped

A home-kitchen vegetable barley soup built around chewy barley, mushrooms, and white beans for substance, with carrots, celery, onion, and kale in a thyme-and-bay broth. The soup is finished with lemon to sharpen the broth and parsley for freshness.

By Julienne

Vegetable Barley Soup with Mushrooms, White Beans, and Kale

Cook time: 35 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
180 g carrots small dice
120 g celery small dice
3 g kosher salt divided
12 g garlic minced
225 g cremini mushrooms sliced
10 ml olive oil divided
20 g tomato paste none
140 g pearled barley rinsed
2 g dried thyme none
1 count bay leaf none
1200 ml vegetable broth low sodium
250 ml water hot
240 g cannellini beans drained and rinsed
90 g kale stems removed, chopped
3 g kosher salt divided
1.5 g black pepper freshly ground, divided
15 ml lemon juice freshly squeezed
8 g parsley chopped

Instructions

Heat 20 ml olive oil in a large pot over medium heat. Add the onion, carrots, celery, and 3 g kosher salt. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften. The vegetables look glossy and softened at the edges, about 7 minutes.
Add the garlic and mushrooms, then cook until the mushrooms release their liquid and that liquid cooks off. Stir in the remaining 10 ml olive oil and the tomato paste; cook for 1 minute to darken the paste. The mushrooms have shrunk and the pan smells savory, with the tomato paste slightly darkened.
Add the barley, thyme, bay leaf, vegetable broth, and hot water. Stir well, bring to a boil, then reduce to a steady simmer. The soup is at a gentle simmer with small bubbles across the surface.
Simmer partially covered, stirring once or twice, until the barley is tender but still chewy. Add the cannellini beans and simmer 5 minutes more. Stir in the kale and cook until wilted. Season with the remaining 3 g kosher salt and black pepper. The barley is tender-chewy, the beans are hot, and the kale is wilted but still green.
Remove the bay leaf. Stir in the lemon juice and parsley, then taste and adjust with a little more salt only if needed from the same measured amount already allocated. The broth tastes balanced and bright, with the lemon lifting the savory base.