Mushroom and Barley Soup

1 tablespoon olive oil

1 cup diced onion

1 cup diced red bell pepper

4 cloves garlic, minced

1 (32 fluid ounce) container chicken stock

2 cups mixed greens (such as spinach, beet greens, and Swiss chard)

½ (12 ounce) package frozen corn

1 cup pearl barley

1 cup thinly sliced cremini mushrooms

1 cup peeled, thinly sliced carrot

Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.

Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.

Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.

Cook until barley is tender, about 30 minutes.