Mushroom Spinach Barley Soup
TOTAL TIME: Prep: 30 min. Cook: 45 min.
YIELD: 10 servings (about 3 quarts).
Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids—and guaranteed to warm body and soul. —Darlene Wiese-Appleby, Creston, Ohio
Ingredients
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1 medium leek (white portion only), halved and thinly sliced
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1 cup chopped celery
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2 teaspoons olive oil
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4 garlic cloves, minced
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3/4 pound sliced fresh mushrooms
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1-1/2 cups chopped peeled turnips
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1-1/2 cups chopped carrots
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4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 bay leaf
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/4 teaspoon caraway seeds
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1 cup quick-cooking barley
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4 cups fresh baby spinach, cut into thin strips
Directions
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1.
In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.
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2.
Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf.
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