Published by @app103 on 2018-07-06

Makes about 7 quarts. Feeds about 6-8 people.

• 1 cup barley
• 2 quarts unsalted chicken, beef, or vegetable stock (divided)
• 1 large can (28 oz) diced tomatoes, no salt added
• 2 tsp Mrs Dash Italian blend
• 2 tsp smoked, sweet paprika (not regular paprika and not the hot stuff)
• Fresh ground black pepper
• 3-4 bay leaves
• 4 large spoons jarred chopped garlic, packed in water (or 4-6 cloves of fresh garlic, chopped)
• 3-4 carrots peeled and sliced thick
• 1 large onion, chopped
• 3 celery stalks, chopped
• 1 large zucchini cut up
• 20 green beans, cut up
• 1 medium turnip or 2-3 small turnips, cut up
• 1-2 handfuls frozen corn
• 2 cups fresh kale or turnip greens, torn into small pieces (don’t use the center stems)
• 2 cans beans, any type, no salt added

1. Combine all above ingredients, in order, except canned beans and 1 quart of the stock, cover and cook on high pressure for 20 minutes, then quick release the pressure.
2. Empty contents of your pressure cooker into a larger pot, on the stovetop, and add the remaining quart of stock.
3. Rinse canned beans well and stir in.
4. Heat till soup reaches serving temperature.

Serve with grated cheese (optional) and a good crusty bread.