Barley Mushroom Thyme Kidney Bean Stew

Ingredients

• 16 ozCanned Kidney Beans
• 4 cupsVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozCollard Greens
• ½ cupPearl Barley
• 8 ozCremini Mushroom
• 1 tspThyme
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion, mince the Garlic, cut the Collard Greens into bite-size pieces, and prepare the Pearl Barley, Cremini Mushroom, Thyme.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Collard Greens, and Pearl Barley, Cremini Mushroom, Thyme with the Table Salt for 6 minutes.
3. Add the Canned Kidney Beans and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.