Pork, Mushroom and Barley Soup

A simple meal-prep soup with extra lean ground pork, mushrooms, barley, carrots, celery, and kale in a light tomato broth. It reheats well and makes a comforting lunch or dinner.

Pork, Mushroom and Barley Soup
Prep time
10 min
Cook time
35 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 70 g Carrot
  • 50 g Celery
  • 350 g Chicken broth
  • 120 g Crushed Tomatoes
  • 1 g Dried Thyme
  • 125 g Extra Lean Ground Pork
  • 5 g Garlic
  • 40 g Kale
  • 5 g Olive oil
  • 45 g Pearl Barley
  • 1 g Salt
  • 100 g White Mushroom
  • 50 g Yellow Onion

Instructions

  1. Dice the onion, carrot, celery, mushrooms, and kale. Mince the garlic and rinse the pearl barley.
  2. Heat the olive oil in a pot over medium heat. Add the onion, carrot, celery, and mushrooms, then cook until slightly softened.
  3. Add the extra lean ground pork and cook, breaking it up with a spoon, until no pink remains.
  4. Stir in the garlic, dried thyme, salt, and black pepper, then cook briefly until fragrant.
  5. Add the pearl barley, crushed tomatoes, and chicken broth. Bring to a boil, then reduce the heat to a gentle simmer.
  6. Simmer until the barley is tender, stirring occasionally and adding a little water if the soup becomes too thick.
  7. Stir in the kale and cook until wilted. Let the soup cool slightly before portioning into a meal-prep container.