Vegetarian Mushroom Barley Soup

Choose any combination of beans you wish. The mix I used included borlotti beans, red lentils, chickpeas, cannellini beans, red azuki beans, green peas, red beans, and broad beans.

1 cup barley, soaked in water overnight
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 leek, thoroughly washed, white and tender green parts chopped
2 cloves garlic, minced
2 carrots, finely chopped
2 parsnips, finely chopped
10 fresh sage leaves, finely chopped or 2 teaspoons dried
1 10-ounce pack mushrooms, trimmed and sliced
2 tablespoons tomato paste
1 cup tomatoes, chopped
4 cups cooked beans
8 cups vegetable stock (I used Magic Mineral Broth)
1 teaspoon salt
1 bunch collard greens, tender leaves only, finely sliced
salt and pepper, to taste

Heat oil in a large stockpot, and add onion, leek, garlic, carrots, parsnips and sage. Cook over medium heat until vegetables are softened, about 10 minutes. Stir often to prevent sticking on the bottom of the pot. Add mushrooms and cook another 3-4 minutes. Add tomato paste and stir into vegetables; cook 2-3 minutes to develop flavor.

Rinse and drain soaked barley; add to pot along with tomatoes, beans, stock, and 1 teaspoon salt. Bring to a boil, then reduce heat to simmer, and cook, covered, for 30-40 minutes, until barley is tender. 

Stir in collard greens, and cook until just tender, 6-8 minutes. Season to taste with salt and pepper.

This printable recipe is from Jeanette's Healthy Living.