Barley Soup with White Beans and Kale
Servings: 8 people
Ingredients
- 1 Tablespoon olive oil
- 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
- 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.
- Heat olive oil in a in large soup pot. Add the onion and sauté.
- Add carrots and sauté a minute longer. Add garlic and cook for another minute.
- Add nutritional yeast, salt, and pepper and stir well.
- Place bay leaves and thyme in pot and add water, starting with just a little to deglaze the pot, and then adding the rest.
- Once boiling, reduce to a simmer and allow the vegetables to cook.
- When the carrots are tender, add the beans and barley (and any remaining cooking water) and allow to simmer for 5 more minutes.
- Add the greens and stir them in, allowing them to wilt into the soup.
- 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.