Vegetarian Mushroom Barley Soup Recipe

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Jeanette's Healthy Living


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1 cup barley, soaked in water overnight

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 leek, thoroughly washed, white and tender green parts chopped

2 cloves garlic, minced

2 carrots, finely chopped

2 parsnips, finely chopped

10 fresh sage leaves, finely chopped or 2 teaspoons dried

1 10-ounce pack mushrooms, trimmed and sliced

2 tablespoons tomato paste

1 cup tomatoes, chopped

4 cups cooked beans

8 cups vegetable stock (I used Magic Mineral Broth)

1 teaspoon salt

1 bunch collard greens, tender leaves only, finely sliced

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