- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 4 cloves garlic, minced
- 1 (32 fluid ounce) container chicken stock
- 2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
- 1/2 (12 ounce) package frozen corn
- 1 cup pearl barley
- 1 cup thinly sliced cremini mushrooms
- 1 cup peeled, thinly sliced carrot
- 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.
05/16/2018
recipepes.com
Mushroom and Barley Soup, recipe
PT15M
PT1H
5
455 calories
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