Ingredients: Splash of extra virgin olive oil 1⁄2 pound lean bacon, diced 1 large onion, chopped 12 ounces chopped fresh mushrooms 1 15-ounce can fire-roasted tomatoes, undrained 1 bay leaf 4 cloves garlic 3 tablespoons fresh sage, finely chopped 2 sprigs rosemary, finely chopped 1 32-ounce can vegetable stock 2 cups water 1⁄2 cup quick barley 5 green onions, diced 1 bunch kale, coarsely chopped Dash nutmeg Salt and black pepper

Directions: Heat a small amount of extra virgin olive oil in a soup pot. Add diced bacon and cook until browned. Add onion and cook for 5 to 10 minutes. Add mushrooms, tomatoes, and seasonings. Cook for another 10 to 15 minutes. Add stock and water. Add barley, green onions, and kale. Add nutmeg and salt and pepper to taste. Stir to combine. Simmer 5 to 10 minutes to blend flavors. From Ginger Johnson of West Des Moines. *See more recipes in our soups & stews collection