Mushroom and Barley Soup


Nice, filling soup.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
6 servings


  • 1 tablespoon olive oil

  • 1 cup diced onion

  • 1 cup diced red bell pepper

  • 4 cloves garlic, minced

  • 1 (32 fluid ounce) container chicken stock

  • 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)

  • ½ (12 ounce) package frozen corn

  • 1 cup pearl barley

  • 1 cup thinly sliced cremini mushrooms

  • 1 cup peeled, thinly sliced carrot


  1. Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.

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

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

  4. Cook until barley is tender, about 30 minutes.

Nutrition Facts (per serving)

277 Calories
4g Fat
57g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 277
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 1mg 0%
Sodium 488mg 21%
Total Carbohydrate 57g 21%
Dietary Fiber 9g 32%
Total Sugars 5g
Protein 7g
Vitamin C 40mg 202%
Calcium 51mg 4%
Iron 3mg 16%
Potassium 435mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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