This soup is one of my all time favorites. It’s filling, delicious, good for you and kid approved! It’s simple ingredients are packed with vitamins and immune boosting properties!

4-5 cups Homemade Vegetable Stock (or Organic Store bought Vegetable Stock)

1/2 Cup Organic Barley (Cook ahead of time in some extra Vegetable Stock, follow package directions)

2 Large Organic Leeks sliced thin

2-3 Sliced Organic Carrots

2-3 Stalks sliced Organic Celery

1 small Bunch chopped Latacino Kale

2 Hand-fulls of sliced Shiitake mushrooms

Organic Olive Oil

Salt and Pepper to taste

In Large Pot sauté leeks, carrots and celery in olive oil over Med/high heat until leeks become almost transparent. Sprinkle with a pinch of salt and a grind or two of pepper.

Add mushrooms and sauté for a couple of minutes more, stirring frequently, add another pinch of salt and a grind of pepper.

Add kale and pinch of salt and grind of pepper stirring frequently. Add a splash of stock if things start sticking to the pot. Cook 3-5 minutes.

Add the stock and the cooked barley. Bring to a boil, then turn down and let simmer on low a minute or two longer. Check vegetables and kale for your preferred doneness. Adjust seasoning if necessary.

That’s it, super easy and tasty!