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Deck the Halls 2016 – Greens, White Bean and Barley Soup

  • 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.