Ingredients
- 1/2 cup extra virgin olive oil
- 1 small red onion, chopped
- 5 oz. frozen turnip greens, chopped (defrosted and drained)
- 1 can (14-oz.) black beans, drained and rinsed
- 6 to 8 cups of vegetable broth
- 1.5 to 2 cups of cooked barley
Directions
Yields: About 10 servings
Time: 35 minutes
Heat 3 tablespoons of the olive oil to medium high in a large, heavy bottomed soup pan.
Add the onions, stir to coat with oil, and cook for about 5 minutes.
Add the remaining olive oil and the turnip greens, stir to mix in, reduce the heat to low and cook slowly for about 15 minutes.
Add the vegetable broth, black beans and cooked barley. Heat through.
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