Healthy Vegetable Soup Recipes for Weight Loss

Kale, Mushroom, and Barley Soup

TNP Originals


1 tablespoon Extra Virgin Olive Oil

1 small Onion, small diced

2 ribs Celery, small dice

3 cloves Garlic, minced

1 teaspoon Kosher Salt

1/2 teaspoon ground Black Pepper

1 bunch Kale, ribs removed, torn into pieces

2 cups Mushrooms, sliced

4 cups low sodium Chicken Broth

1/2 cup Pearled Barley

1 Bay Leaf

4 sprigs Thyme


In a heavy bottom pot, heat olive oil over medium heat.  Add the onions and celery, sauté for 4-5 minutes until softened. Add the minced garlic, kale, salt, and pepper. Continue to sauté for 2-3 minutes to soften the kale. Add the mushrooms, sauté for another 2-3 minutes. Add the barley, chicken broth, bay leaf, and thyme. Bring to a boil. Reduce heat to a simmer. Simmer until barley is tender, about 25 minutes (unless using instant).  Remove bay leaf and thyme before serving.  Check for seasoning, adjust salt and pepper if needed. If desired, garnish with a small amount of fresh thyme.

This soup is also great with shredded chicken for extra protein. Add 1 cup of shredded rotisserie chicken during the last 5 minutes of simmering.

Best Weight Loss Soup Recipes for Fall 2015

Photographed by Alli Shepherd.


  1. carol

    March 20th, 2017

    Hi! I made this and it was delicious. I added fresh sage and cooked off the mushrooms with a tiny bit of butter before adding to the pot. My husband loved it as well and is requesting it again soon. Thank you so much!

  2. Catherine Collentine

    March 21st, 2017

    That’s wonderful, Carol! Sounds delicious, so glad you liked it. Let us know what else you’d like to see on TNP – Catherine, Junior Editor

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