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  • Healthy Serving: Recipe Directory

  • Black Beans, Greens and Barley Soup

  • Ingredients:

    • ½ cup extra virgin olive oil (8 tablespoons)
    • 1 small red onion, chopped (about ½ cup)
    • 5 ounces of turnip greens chopped (frozen, defrosted and drained - ½ of a 10 ounce bag)
    • 1 14 ounce can of black beans, well drained and rinsed
    • 6 to 8 cups of vegetable broth - can be made with bouillon cubes or dry powder
    • 1½  to 2 cups of cooked barley


    • Heat 3 tablespoons of the olive oil to medium high in a large, heavy bottomed soup pan.
    • Add the onions, stir to coat with oil, and cook for about 5 minutes.
    • Add the remaining olive oil and the turnip greens, stir to mix in, reduce the heat to low and cook slowly for about 15 minutes.
    • Add the vegetable broth, black beans and cooked barley.
    • Heat through.
    • The soup can be frozen in individual one-cup servings.


    Calories per serving: 210

    Vegetables:2: 1 onion, 1 turnip greens

    Starch: 1: ½ beans, ½ barley

    Learn more about Mary's Meals.

    Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.