Description
A recipe for Hearty Bean & Barley Soup

Ingredients

• 1 tablespoon olive oil
  
• 2 large carrots, coarsely chopped
  
• 2 stalks celery, sliced
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 1 can (14 1/2 ounces) diced tomatoes, undrained
  
• 2 cans (14 ounces each) Swanson Vegetable Broth
  
• 1 can (15 ounces) red kidney beans, rinsed and drained
  
• 1/4 cup pearl barley
  
• 2 cups firmly packed chopped fresh spinach

Preparation
Prep Time: 15 minutes Cook Time: 40 minutes

HEAT oil in stockpot. Add carrots, celery, onion and garlic and cook until tender.

ADD tomatoes, broth, beans and barley. Heat to a boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available