Vegetarian Barley Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
½
cup
diced carrot
-
½
cup
diced celery
-
1
cup
diced yellow onion
-
7
ounces
vegetarian Italian sausage
-
3
cloves
garlic
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
dry thyme
-
2
bay leaves
-
½
teaspoon
salt
-
15.5
ounces
canned cannellini beans
-
½
cup
pearl barley
-
4½
cups
vegetable broth
-
2
cups
shredded kale or collards
For serving
-
freshly ground pepper
-
red pepper flakes
-
fresh Parmesan cheese
Instructions
- Heat olive oil in a Dutch oven or large stock pot over medium heat.
- Add diced onions, carrots, celery, and sliced vegetarian sausage, and sauté until onions are golden brown.
- Add garlic and sauté for an additional minute, then deglaze the pan with balsamic vinegar.
- Add remaining ingredients (except for shredded kale) and stir to combine.
- Bring to a boil, then reduce to a simmer and cook until pearl barley is tender, about 30 minutes.
- Add shredded kale or collards and simmer for an additional 1-2 minutes until wilted.
- Remove bay leaves, taste for salt, and serve with pepper and red pepper flakes.
Nutrition Facts (estimated)
Servings
5
Calories
295
Total fat
4g
Total carbohydrates
49g
Total protein
17g
Sodium
1541mg
Cholesterol
0mg
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