Greens, White Bean And Barley Soup Recipe

ingredients

1/2 pound carrots, peeled
2 tablespoons olive oil
1 1/2 cup chopped onions
2 cloves garlic, minced
1 1/2 cup sliced button mushrooms
6 cups vegetable stock
2 cups cooked barley
1 can (16 ounce size) great northern beans, drained and rinsed
2 bay leaves
1 teaspoon sugar
1 teaspoon dried thyme leaves
1 1/2 pound collard greens, washed, stemmed and chopped
1 tablespoon white wine vinegar
hot pepper sauce
red bell pepper strips for garnish

directions

Cut carrots lengthwise into quarters; cut crosswise into 1/4-inch pieces. Heat oil in Dutch oven over medium heat until hot. Add carrots, onions and garlic; cook and stir 3 minutes. Add mushrooms; cook and stir 5 minutes or until tender.

Add stock, barley, beans, bay leaves, sugar and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes. Add greens; simmer 10 minutes. Remove bay leaves; discard. Stir in vinegar. Season to taste with pepper sauce. Garnish, if desired with red bell pepper strips.

nutrition data

320 calories, 7 grams fat, 54 grams carbohydrates, 13 grams protein per serving.

reviews & comments

Moongoddess REVIEW:
October 28, 2012

I've made this several times now... its delicious

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