Submitted by: Lisa Crum
Prep Time: 45 Minutes
Cook Time: 30 Minutes
I get a lot of requests for this soup at potlucks and church functions. My hubby loves it and he's always been a self-proclaimed "not a soup person."
Heat olive oil in a skillet over medium heat. Add red onion, celery, garlic, parsley, carrots, and collards to skillet, and sauté until onion is tender. Transfer to stock pot and add remainder of ingredients except for the peas, beans, green onions and bacon. Bring to a slight boil, then reduce to medium low heat. Continue to simmer, stirring occasionally, for 30 minutes or until rice and barley are tender.
Add additional water and seasoning if needed. Add frozen peas, beans, bacon pieces, and green onion tops about 5 minutes before serving, and heat through.
Makes 7-8 quarts of soup
Note: Sometimes I add the beans and sometimes I don’t. I usually buy them, mix them together, use half and freeze the other half for another batch of soup later.
There IS no wrong way to make this stuff! I never seem to make it the same way twice. Just use what you already have in your pantry. It’s all good!