Categories: Soup

Ingredients

• 2 Tbsp. olive oil
• 3 carrots, diced
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups sliced mushrooms
• 6 cups vegetable broth
• 2 cups cooked pearled barley
• 1 (15 oz.) can Great Northern beans, rinsed
• 2 bay leaves
• 1 tsp. sugar
• 1 tsp. dried thyme
• 7 cups chopped, stemmed turnip greens
• 1 Tbsp. white wine vinegar
• Hot pepper sauce, to taste
• Red bell pepper strips, optional

Directions

1. heat oil in a Dutch oven over medium heat. Add carrots, onions and garlic; cook, stirring for 3 minutes. Add mushrooms; cook, stirring, for 5 minutes or until carrots are tender.
2. Add broth, barley, beans, bay leaves, sugar and thyme. Bring to a boil over high heat. Reduce heat to low, cover and simmer 5 minutes. Add greens and simmer, uncovered for 10 minutes. Remove and discard bay leaves. Stir in vinegar.
3. Season to taste with hot pepper sauce. Garnish with red pepper strips, if desired.

Email to a friend | Print this recipe | Back