Mushroom and Barley Soup
Easy Kale Caesar
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Ingredients
- 3 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 6 cups organic low sodium vegetable broth
- 2 cups quick cooking barley
Instructions
- Cook mushrooms, onion, carrots, celery, and garlic in hot oil in a Dutch oven over medium heat 10 to 12 minutes or until browned and tender. Add broth; bring to a boil.
- Stir in barley; reduce heat, and simmer 10 minutes or until barley is tender, stirring occasionally. Season with salt and pepper, if desired.
Side Dish Ingredients
- ½ (16-oz) pkg chopped kale
- ½ cup thinly sliced red onion
- ½ cup vegan Caesar dressing
- ⅓ cup pine nuts
Side Dish Instructions
- Toss together, kale, onion, and dressing.
- Season with salt and pepper, if desired. Sprinkle with nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
261
|
120
|
381
|
| Fat (g) | 5 | 10 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 9 | 3 | 12 |
| Carb (g) | 50 | 6 | 56 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 583 | 162 | 745 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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