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Kale & Barley Soup

Prep Time
Total Time

6 servings, about 1 cup each

Discover a hearty Kale & Barley Soup to warm the cockles of your heart. This tomato-y Kale & Barley Soup is great with crusty bread or rolls.

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What You Need

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Make It

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  • Cook bacon, onions and carrots in Dutch oven on medium heat 12 min. or until bacon is almost done and vegetables are tender, stirring occasionally. Add garlic; cook and stir 2 min.
  • Stir in chicken broth, pasta sauce and barley. Bring just to boil; simmer on medium-low heat 10 min., stirring occasionally.
  • Add kale and beans; stir. Cook on medium heat 10 min., stirring occasionally.

Special Equipment Needed

Serving Suggestion

Serve with crusty whole grain rolls or bread.

How to Prepare the Kale

The main stems of kale leaves are very fibrous and should be removed unless the kale will be cooked for a long period of time. To remove the stems, fold each kale leaf in half along the main stem, then cut along the stem where the leaf is attached. Discard the stems, then use the kale as desired.


  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
Calories 180
Total fat 3g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 550mg
Carbohydrate 30g
Dietary fiber 8g
Sugars 7g
Protein 8g
% Daily Value
Vitamin A 190 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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