15 minutes
Cook Time
30 minutes
Cooking Level


  • 1 pint Pure Flavor® Organic Sangria® Medley Tomatoes, sliced
  • 7 cups organic beef, organic chicken or organic vegetable broth
  • 1 lb mixed organic mushrooms, cut into ¼” slices
  • 3 cups cooked organic barley
  • ¾ cup organic olive oil, divided
  • ½ cup organic dill, finely chopped
  • ½ cup organic parsley, finely chopped
  • ¼ cup organic lemon juice
  • 2 organic shallots
  • 4 cloves organic garlic, thinly sliced
  • 1 large bunch organic curly kale
  • 1 ½ tsp kosher salt, plus more
  • 1 tsp organic honey
  • ¼ tsp organic crushed red pepper flakes


Step 1

Preheat oven to 425°F. Toss mushrooms, tomatoes, shallots, 2 tablespoons of oil and ½ teaspoon of salt on a baking sheet. Roast until mushrooms are golden brown and tomatoes are deflated, about 15 minutes.

Step 2

Whisk dill, parsley, lemon juice, honey, red pepper flakes ½ cup of oil and ½ teaspoon of salt in a bowl and set aside.

Step 3

Bring broth to a boil in a large pot over medium-high heat. Add cooked grains and let simmer for 5 minutes. Add mushroom mixture and let simmer 5 more minutes. Season with salt.

Step 4

Toss kale, garlic and remaining oil on the same sheet the mushrooms were on and arrange in a single layer. Roast until kale is wilted and crisp in places, about 4 minutes.

Step 5

Divide soup among bowls and top with kale mixture.

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