This hearty barley soup is packed with tasty chickpeas, earthy mushrooms, and vibrant kale. It’s warm, filling, and perfect for a cozy meal!
Making this soup is a breeze! Just toss in all the ingredients and let it simmer. Plus, it’s healthy, so you can enjoy any extra servings guilt-free! 😊
Key Ingredients & Substitutions
Pearl Barley: This is the heart of the soup, giving it a chewy texture. If you can’t find pearl barley, you can substitute with farro or quinoa for a different twist.
Chickpeas: These add protein and creaminess. If you’re looking for a different legume, white beans or lentils work well, but adjust cooking times as needed.
Mushrooms: I recommend cremini for depth of flavor, but you can use any variety you like – or even omit them if you’re not a mushroom fan.
Kale: Kale is nutritious and hearty, but feel free to swap it with spinach, Swiss chard, or even collard greens. Adjust cooking time as tender greens like spinach need less time.
How Do You Make the Most Flavorful Base for Your Soup?
Building a flavorful base is key to a tasty soup. Start by sautéing the onion, carrot, and celery in olive oil. This blend, known as mirepoix, creates a wonderful foundation.
- Cook on medium heat for about 5-7 minutes until they soften.
- Add garlic and mushrooms, cooking for another 5 minutes to enhance the umami flavor.
- When you toast the barley briefly with the herbs, it brings out the nutty flavors.
Following these steps will set your soup off to a great start! Don’t forget to season your soup with salt and pepper gradually, tasting as you go to adjust the flavor to your liking.
Barley Soup with Chickpeas, Mushrooms, Kale
Ingredients You’ll Need:
For the Soup:
- 1 cup pearl barley
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup mushrooms, sliced (e.g., cremini or white button)
- 2 cups kale, chopped (stems removed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting soup takes about 15 minutes to prep and around 45 minutes to cook. In total, you’re looking at just under an hour before you can enjoy a delicious bowl of barley soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the veggies are softened and fragrant.
2. Add Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture and smell delightful.
3. Toast the Barley:
Now it’s time to add in the pearl barley along with the dried thyme and optional smoked paprika. Stir everything together and toast the barley for 1-2 minutes, until it’s lightly golden and fragrant.
4. Combine with Broth and Tomatoes:
Pour the vegetable broth and diced tomatoes (with their juice) into the pot. Increase the heat to bring the mixture to a boil. This will start the soup bubbling joyfully!
5. Simmer the Soup:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes. The barley should be tender and fully cooked, soaking up all those wonderful flavors.
6. Add Chickpeas and Kale:
Stir in the drained chickpeas and chopped kale. Let the soup simmer for another 10 minutes until the kale is wilted and tender. This adds lovely color and nutrition to your soup!
7. Season to Taste:
Taste your soup and season with salt and pepper as you like. Adjust to your preference!
8. Serve and Enjoy:
Your warm, hearty barley soup is ready to serve! Ladle it into bowls and garnish with freshly chopped parsley for a pop of color and flavor.
Enjoy this wholesome, comforting soup that’s rich in flavor and nutrients! Perfect for any day you need a little warmth and nourishment!
Can I Use Quick-Cooking Barley Instead of Pearl Barley?
Yes, you can use quick-cooking barley! Just be sure to adjust the cooking time according to the package instructions, as it cooks much faster than pearl barley.
How Can I Store Leftover Barley Soup?
Cool the soup completely and store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months; just thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add any vegetables you have on hand, such as zucchini, spinach, or sweet potatoes. Just be mindful of the cooking times so everything is tender and flavorful!
What Can I Use Instead of Chickpeas?
If you don’t have chickpeas, you can substitute them with white beans, lentils, or even diced tofu for a different protein source while keeping the soup hearty.