Mushroom and Barley Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced red bell pepper
• 4 cloves garlic , minced
• 1 container chicken stock , 32 fluid ounce
• 2 cups mixed greens , such as spinach, beet greens, and Swiss chard
• 0.5 packages frozen corn , 12 ounce
• 1 cup pearl barley
• 1 cup thinly sliced cremini mushrooms
• 1 cup peeled , thinly sliced carrot

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.

2. 2

   Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.

3. 3

   Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.

4. 4

   Cook until barley is tender, about 30 minutes.