• Dbde4c429c18e871606c7b1f3ef9733e

White Bean & Barley Soup With Kale

I've made this simple, hearty soup with few ingredients that make for a very satisfying, healthy meal.

Prep
Cook
Serves 6people
Ingredients
2
tbsp olive oil or broth for sauteeing
1/2
small onion, diced
1/2
cup diced carrots
1
(32 oz) carton of vegetable broth
1/2
cup dry barley
1
can (15 oz) great northern beans, drained and rinsed
1
tsp finely chopped fresh rosemary (optional)
2
cups chopped kale
salt and pepper to taste
Directions
1.
Heat the oil in a large pot over medium heat. Add the onion, carrots, garlic, pinch of salt and cook stirring occasionally until the vegetables are tender, about 5-7 minutes.
2.
Stir in broth and barley, increase to heat to high and bring to a boil, then reduce to low and simmer about 20 minutes or until barley is tender.
3.
Two choices for the next step: Option 1: Stir in beans, rosemary and kale and cook a few minutes long until kale is wilts. Season with salt and pepper and serve. Option 2 (for thicker consistency): Transfer half soup to a blender with half the beans. Puree and then pour back into the pot. Stir in rosemary and kale, cook a few minutes long until kale is wilts. Season with salt and pepper and serve.

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