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Greens, White Bean and Barley Soup Recipe

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Greens, White Bean and Barley Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 2.00 tablespoon
  • Onions raw | 1.50 cup, chopped
  • Garlic, raw | 2.00 Tbsp
  • White mushrooms raw | 1.50 cup, pieces or slices
  • Vegetable broth | 6.00 cup
  • Carrots, raw | 1.00 cup chopped
  • Barley, pearled, raw | 2.00 cup
  • Lima beans, immature seeds, canned, no salt added | 2.00 cup
  • Spices, bay leaf | 2.00 whole
  • Granulated sugar | 1.00 tsp
  • Spices, thyme, dried | 1.00 tsp, leaves
  • Collards, raw | 7.00 cup, chopped
  • Vinegar, distilled | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 304.19 mg

Fat per serving: 4.67 g

Saturated fat per serving: 0.71 g

Protein per serving: 10.22 g

Sodium per serving: 712.31 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Rinse and drain the beans.
  2. Heat oil in Dutch oven over medium heat until hot.
  3. Add carrots, onions, garlic; cook and stir 3 minutes.
  4. Add mushroom; cook and stir 5 minutes or until carrots are tender.
  5. Add broth, barley, beans, bay leaf, sugar and thyme. Bring to a boil over high heat.Reduce heat to bowl to low. Cover; simmer 5 minutes.
  6. Add collards simmer 10 minutes. Remove and discard bay leaf. Stir in vinegar.
  7. Season to taste with pepper sauce.Garnish with red sweet pepper strips, if desired.

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