Thursday, October 29, 2009

Greens, White Beans and Barley Soup

This may not be the best looking soup (according to my husband), but it is SO tasty!  And filling.  Especially for not having any meat.  I got this recipe from Jake and Michelle Walkenhorst (in my ward); they hosted a 'cooking with greens' cooking group at their house.  I'm not sure which cookbook they got it out of, but thanks for sharing!

½ lb. carrots, peeled
2 Tbsp. olive oil
1 ½ c. chopped onions
½ tsp. salt
2 cloves garlic, minced
1 ½ c. sliced mushrooms (omit these if you are a fungus free family like us)
6 c. chicken stock
2 c. cooked barley
2 bay leaves
1 can. White beans, rinsed
1 tsp. sugar
1 tsp. dried thyme leaves
1 ½ lb. collard greens, chopped (I used Kale)
1 Tbsp. white wine vinegar

Hot pepper sauce
red or yellow bell pepper strips

Cut carrots lengthwise into quarters, then crosswise into ¼” pieces. Heat oil in large Dutch oven over medium heat until it shimmers. Add carrots, onions, and salt. Sweat until slightly softened, 3-5 minutes. Add mushrooms and sweat for another 4-5 minutes, until tender. Add garlic and sweat for 30-60 seconds, until fragrant.
Increase heat to high. Add stock, cooked barley, beans, bay leaves, sugar and thyme. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add greens and simmer for another 10 minutes. Remove bay leaves and discard., Stir in vinegar.
Season individual serving bowls with pepper sauce, fresh ground black pepper, and garnish with bell pepper strips.

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