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In a large skillet, heat the oil over medium heat. Add the onion, cover and cook until tender, about 5 minutes. Add the garlic and mushrooms and cook until tender, about 3 minutes.
Stir in the barley and 3 cups of vegetable broth. Season with salt to taste. Bring to a boil over high heat, then reduce the heat to low, cover and cook, stirring occasionally, until barley is tender and most of the stock is absorbed, about 45 minutes. About halfway through the cooking time, stir in the kale. If the stock is absorbed before the barley is tender, add as much of the remaining cup of broth as necessary and cook until the barley is soft. Stir in the beans and tempeh bits and simmer until heated through, about 3 minutes.
When the barley is tender, remove from the heat and stir in the soy milk, margirine and savory. Season with salt and pepper to taste, and serve at once.
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