Rating: 4 stars
38 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 8
  • 5 star values: 23

There’s nothing quite like curling up with a warm, veggie-filled soup on a cold winter day. This version features crushed tomatoes, kale, and barley to keep you full.

Lindsay Hunt

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
25 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the barley, reduce heat, and simmer until the barley is tender, about 20 minutes.

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  • Add the collards or kale and the beans and cook until the greens are wilted and the beans are heated through, 3 to 5 minutes. Stir in the Parmesan and ½ teaspoon each salt and pepper.

  • Serve the soup drizzled with olive oil and sprinkled with additional Parmesan.

Nutrition Facts

500 calories; fat 16g; cholesterol 10mg; sodium 990mg; protein 18g; carbohydrates 71g; sugars 6g; fiber 17g; iron 4mg; calcium 301mg.
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