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12Ingredients
50Minutes
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Ingredients
US|METRIC
10 SERVINGS
- 64 oz. vegetable (or chicken broth)
- 3/4 cup pearled barley (uncooked)
- 15.5 oz. white beans (cannellini beans, thoroughly rinsed if using canned)
- 8 oz. sliced mushrooms (choice)
- 6 large carrots (peeled and chopped)
- 2 red bell pepper (medium size, chopped)
- 1 bunch kale (washed and chopped or torn into bite sized pieces, discard thick stems and work from greenery)
- 1 purple onion (large, peeled and coarsely chopped)
- 6 garlic cloves (sliced thin)
- 1 handful sprouts (or shredded cabbage for topping, optional)
- salt
- pepper
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Reviews(1)
Kat 6 years ago
I really liked this stew. I did replaced the kale with spinach however (too expensive where I live). I added Worcestershire sauce as suggested by the author. which made the soup really tasty.