Jaime's bean soup
Two 32-ounce containers of chicken/vegetable stock
Minced garlic to taste
1 can black beans (drained)
1 can kidney beans (drained)
1 can cannellini beans (drained)
1 can pinto beans (drained)
1 pound of lean ground turkey (optional)
1 package fresh spinach or kale
1 can crushed tomatoes (optional)
1 cup quick cook barley or farro
Pour stock into dutch oven, bring to slow boil. Add all beans and garlic, simmer for 5 minutes. Add tomatoes if desired. Add quick cook barley or farro, simmer for 10 more minutes. Stir occasionally.
My family loves ground turkey, so when I make the soup sometimes I add it.
Brown the turkey until almost brown and add to the soup with the quick cook barley or farro. After 10 minutes, add spinach or kale. Give it a few stirs, and you're done.