Mushroom and Barley Soup

Ingredients

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

Directions

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.