Mushroom And Barley Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
4 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
2 cups mixed greens (such as spinach, beet greens, and Swiss chard)
1/2 (12 ounce) package frozen corn
1 cup pearl barley
1 cup thinly sliced cremini mushrooms
1 cup peeled, thinly sliced carrot

Preparation

Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
Cook until barley is tender, about 30 minutes.