Go Back
–+ servings

Hearty Barley, White Bean, and Green Lentil Vegetable Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 cup pearl barley
  • 1/2 cup green lentils
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups chopped kale
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the pearl barley and green lentils to the pot. Pour in the vegetable broth, then add the thyme and bay leaves.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  • Stir in the white beans and chopped kale. Continue to simmer uncovered for 10 more minutes until the kale wilts and the barley is tender.
  • Remove the bay leaves. Season with salt and black pepper to taste before serving.

merknader

If the soup thickens too much after sitting, add a splash of broth or water when reheating. The kale can be swapped for spinach if that is what you have on hand, but add it in the last 2 minutes so it stays bright. Leftovers store well in the fridge for up to 4 days.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board