- 2 tbsp olive oil
- 3 carrots, diced
- 1 ½ cups chopped onion
- 2 cloves garlic, minced
- 1 ½ cups sliced mushrooms
- 6 cups vegetable broth
- 2 cups cooked pearl barley
- 1 can (15 oz) Great Northern beans, rinsed and drained
- 2 bay leaves
- 1 tsp sugar
- 1 tsp dried thyme
- 7 cups chopped spinach
- 1 tbsp white wine vinegar
- Hot pepper sauce
- Red bell pepper strips (optional)
Heat oil in a Dutch oven over medium heat. Add carrots, onions, and garlic; cook and stir three minutes. Add mushrooms; cook and stir 5 minutes or until carrots are tender.
Add broth, barley, beans, bay leaves, sugar and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 5 minutes.
Add greens; simmer, uncovered, 10 minutes. Remove and discard bay leaves. Stir in vinegar. Season with hot pepper sauce. Garnish with bell peppers (optional).
Serve with a glass Seneca Shore Wine Cellars No Oak Chardonnay, Smooth Chardonnay or Moon Rise.