Vegetarian mushroom barley soup recipe

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
1 cup barley

2 tablespoons extra virgin olive oil

1 medium onion

1 leek white and tender green parts chopped

2 cloves garlic

10 fresh sage leaves

1 10-ounce pack mushrooms

2 tablespoons tomato paste

1 cup tomatoes

4 cups cooked beans

8 cups vegetable stock

1 teaspoon salt

1 bunch collard greens

salt and pepper


  • Heat oil in a large stockpot, and add onion, leek, garlic, carrots, parsnips and sage.
  • Cook over medium heat until vegetables are softened, about 10 minutes. Stir often to prevent sticking on the bottom of the pot.
  • Add mushrooms and cook another 3-4 minutes. Add tomato paste and stir into vegetables; cook 2-3 minutes to develop flavor.
  • Rinse and drain soaked barley; add to pot along with tomatoes, beans, stock, and 1 teaspoon salt. Bring to a boil, then reduce heat to simmer, and cook, covered, for 30-40 minutes, until barley is tender.
  • Stir in collard greens, and cook until just tender, 6-8 minutes. Season to taste with salt and pepper.


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