Nice, filling soup.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 cup (diced)
- red bell pepper: 1 cup (diced)
- garlic: 4 clove (minced)
- chicken stock: 1 container (32 fluid ounce container)
- mixed greens (such as spinach, beet greens, and Swiss chard): 2 cups
- frozen corn: 0.5 pack (12 ounce pack)
- pearl barley: 1 cup
- cremini mushrooms: 1 cup (thinly sliced)
- peeled, thinly sliced carrot: 1 cup
Metric Conversion
Stages of cooking
-
Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
-
Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
-
Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
-
Cook until barley is tender, about 30 minutes.
