You can take lots of short cuts in this lemony kale, bean and barley soup and have it ready in 30 minutes! Any veggie broth will do. I always keep a supply of bouillon on hand so I can make my own broth in minutes. I also buy bagged kale mix salads, often with shaved brussel sprouts or other hearty greens. I use greens from the salad mixes in soups and stir-frys because I love the ‘on the spot’ flexibility, however, buying a bunch of kale is probably still the freshest option. If you don’t have kale, you could also sub out for chard. No fresh lemons? Use store-bought lemon juice from the produce department – it also lends great brightness and it’s also easy to keep on hand.
You Will Need
- 8+ cups of water
- 1 tablespoon vegetable broth bouillon (I used Better Than Bouillon – Vegetarian Chicken)
- 1-1/2 cups diced kale, or use a hearty kale salad mix
- 1 can of white beans or cannellini beans
- 1-1/2 cups of cooked barley
- 1/3 cup fresh lemon juice
- 1/2 cup flat leaf parsley
How to Prepare
Prepare broth per bouillon instructions and make saltier or less saltier per your own preference. I steer towards the lighter side on sodium and then adjust my seasonings before serving as it’s always easier to ADD salt and impossible to remove it! Lemon also tends to make foods taste saltier, even though it’s really a tangy taste on the tastebuds. Always go for the lower sodium version when possible!
Heat broth to a low boil and add in all of the beans and kale. Cook for 5 minutes on low. Add in the cooked barley and lemon juice.
Simmer for another 5-8 minutes and add in the fresh parsley.
Serve as is, or if you’re feeling fancy, make your own croutons! Drizzle some olive oil on bread with garlic salt and toast till crispy and plop on top of your hearty healthy soup!