Recipes

Cooking Times

Ready in: 55 minutes
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 5 celery stalks, diced
• 6 garlic cloves, minced
• 1 bag Souper Carrots
• 3 small red potatoes, chopped
• 2 tsps dried oregano
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 bay leaves
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans, drained
• 1 (15-ounce) can kidney beans
• 5 cups vegetable broth
• 1/2 cup pearl barley
• 2 cups chopped kale
• 1/2 lemon, juiced

Directions

1. Heat the olive oil in a large pot over medium heat. Add the
   onion and celery and cook until softened, about 5 minutes.
2. Add the garlic and cook 1 minute more, until fragrant.
3. Add the carrots, potatoes, oregano, salt, pepper and
   bay leaves and stir to coat.
4. Add the tomatoes, cannellini beans, kidney beans, broth and
   barley. Bring to a boil, then reduce the heat to medium, cover and simmer 35 to
   40 minutes, until the barley and potatoes are tender.
5. Remove the bay leaves. Stir in the kale and cook 5 minutes,
   until wilted.
6. Add the lemon juice, then taste and adjust the salt. Serve
   warm with crusty bread.

This recipe was developed by Miriam Hahn.