I had maple and mustard left over from the sheet pan, so I made a soup 🍁

🍁 Maple Mustard Barley Soup 🥣  

6 plant groups in one bowl 🌱  

Ingredients  

• 2 tbsp olive oil, divided
• 1 yellow onion, chopped  
• 2 carrots, chopped  
• 1 tsp salt  
• 2 cloves garlic, minced  
• 1 tsp thyme  
• ½ tsp smoked paprika  
• 1 tbsp Dijon mustard  
• 1 tbsp maple syrup  
• 1 cup barley (pearl or quick cook is fastest)  
• 6 cups vegetable broth  
• 1 can white beans, rinsed  
• 2 cups chopped kale  
• 2 tbsp lemon juice  
• Black pepper, to taste  

Steps  

1. Sauté onion and carrots in 1 tbsp oil with salt until soft (5–7 min).  
2. Add remaining oil, garlic, thyme, and paprika. Cook 30 sec.  
3. Stir in mustard, maple, barley, and broth. Cover and simmer until barley is nearly tender (see package for time).  
4. Add beans and kale. Simmer uncovered until barley is tender and kale softens (about 5 min).
5. Stir in lemon juice. Season with pepper.