Tuesday, August 18, 2009

Greens, White Beans and Barley Soup

This is a nice summer soup for when you have lots of fresh vegetables and greens that need to be cooked up. It's not too thick, although you could mash the beans with a potato masher prior to putting them in if you wanted something more hearty for winter time.

  • ½ pound carrots, peeled
  • 2 tablespoons, olive oil
  • 1½ cups chopped onions
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1½ cups sliced mushrooms
  • 6 cups vegetable stock
  • 2 cups cooked barley
  • 2 bay leaves
  • 1 can (16 oz.) Great Northern Beans, drained and rinsed
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme leaves
  • 1½ pounds collard greens, washed, stemmed and chopped
  • 1 tablespoon white wine vinegar
  • Hot pepper sauce
  • Red or Yellow bell pepper strips

Cut carrots lengthwise into quarters, then crosswise into ¼ inch pieces. Heat oil in a large Dutch oven over medium heat until shimmery. Add carrots, onions, and kosher 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 vegetable 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 and season with pepper sauce, fresh ground black pepper, and garnish with bell pepper strips.

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