Kale & White Bean Barley Soup (RECIPE)

Kale & White Bean Barley Soup (RECIPE)

Ingredients

• 1 Tablespoon extra virgin olive oil (I use Kasandrinos)
• 1 large onion, diced
• 2 large carrots diced
• 4 cloves garlic minced
• 2 Tablespoons nutritional yeast
• 2 teaspoon salt
• ½ teaspoon pepper
• 2 bay leaves
• large sprig of fresh thyme
• 6 cups water
• 1 cup pearled barley cooked separately in 3 c salted water not drained
• 1 can white beans, drained (about 1 1/2 cups, navy or cannelini beans)
• 2 cups loosely packed greens chopped and stems removed (kale, chard, etc.)
  

Instructions

• 1. Prepare barely according to package directions—essentially bring 3 c water to a boil, add 1 c barley, return to boil, reduce to simmer and add salt and cover. Allow to simmer for about 30 minutes while you prep the rest of the soup.

• 2. Heat olive oil in a in large soup pot. Add the onion and sauté.

• 3. Add carrots and sauté a minute longer. Add garlic and cook for another minute.

• 4. Add nutritional yeast, salt, and pepper and stir well

• 5. Place bay leaves and thyme in pot and add water, starting with just a little to deglaze the pot, and then adding the rest.

• 6. When the carrots are tender, add the beans and barley (and any remaining cooking water) and allow to simmer for 5 more minutes.

• 7. When the carrots are tender, add the beans and barley (and any remaining cooking water) and allow to simmer for 5 more minutes.

• 8. Add the greens and stir them in, allowing them to wilt into the soup.

• 9. Remove the thyme stems (you can slide your fingers down the stems to remove any remaining thyme leaves right into the pot). Remove bay leaves and serve.

Enjoy!!

Servings : 8
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

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