1 tablespoon olive oil
4 cloves of garlic minced
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 stalks celery chopped
10 cups (or more) vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can crushed tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard, spinach or Kale
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots and celery; sauté until onions and celery are golden about 10 minutes. Add garlic and stir 1 minute. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add greens to the soup; cover and simmer until they are tender, about 5-10 minutes. Season soup with salt and pepper. Thin with more broth, if desired.
Adapted from: Epicurious.comShare to Print