Ingredients:

• 4 Tbsp white beans, dried
• 3 Tbsp green split peas, dried
• 3 Tbsp yellow split peas, dried
• 6 Tbsp pearl barley
• 2 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 celery ribs, diced
• 6-8 fresh mushrooms, sliced
• 1 potato, cut into chunks
• 3 Tbsp mixed dried mushrooms
• 5 cloves garlic, minced
• 14 oz can diced tomatoes, low sodium
• 2 quarts water
• 1-2 cups coarsely chopped kale leaves (stems removed)
• 2 tsp “Better Than Bouillon” low-sodium soup base (or high quality bouillon cubes)
• Salt and freshly ground black pepper

Method:

1. In a large soup pot, cover white beans with several inches of water. Bring to a boil, then turn the heat off, cover the pan and leave to sit on the burner for at least one hour (alternatively, soak the beans in water overnight). Drain the beans, remove from the pot and set aside.
2. Heat olive oil in soup pot, and sauté onions, carrots, celery and garlic for several minutes. Add water to the pot along with white beans, both varieties of split peas, barley, dried and fresh mushrooms, potatoes and tomatoes with juice. Bring the mixture to a boil, then reduce heat, cover and simmer gently for 1 ½ hours or until white beans are tender.
3. Add the bouillon paste and kale and season with salt and pepper. Continue to cook for another 10 minutes until kale is tender.