Ingredients55 m servings 277 cals
- Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
- Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
- Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
- Cook until barley is tender, about 30 minutes.
Per Serving: 277 calories; 3.8 g fat; 57.2 g carbohydrates; 6.6 g protein; < 1 mg cholesterol; 488 mg sodium. Full nutrition
ReviewsRead all reviews 5
Quite easy to throw together and adjust if you don't have something. I used a yellow bell pepper (what I had) and a different kind of mushroom, but it was still very good. It may need more sal...
Excellent! I made some small changed: added cubed beef and replaced the chicken stock by beef stock. Also added some fresh sage and thyme. Great turnout.
Very good base recipe for barley soup, doubled the recipe and it was gone in 2 days