2 cups cooked beans, any variety (I used organic anasazi)
2 cups cooked barley
1-2 cups cooked kale, roughly chopped
1 large parmesan rind, for flavoring soup (optional)
4 cans stock, any variety
salt and pepper, to taste
Instructions
Combine all ingredients except salt and pepper in a large stockpot over medium high heat. Cover and bring to a boil. Reduce heat to simmer and cook, covered, until vegetables soften slightly, about 15 minutes. Season with salt and pepper to taste. Remove rind before serving.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/01/combatting-stress-eating-with-hearty-winter-vegetable-soup/