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. Mince the garlic and dice the red onion, celery, parsley, carrots, and collards. Once the oil is hot add the diced vegetables to skillet, and sauté until onion is tender. Transfer the cooked veggies to a stock pot.
Dice the potatoes into bite size pieces. Add remainder of ingredients (potatoes through rosemary) to the pot (everything except the frozen 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 stock if too much liquid evaporates.
While the soup is simmering, start cooking the bacon. Add the slices to a hot pan and cook until crispy. Remove from pan and let cool. Chop into small pieces.
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!