Hearty Bean and Barley Soup Recipe
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Soups on! Chock-full of beans, vegetables and barley, it's so satisfying it's practically a meal by itself.
Ingredients
- 1 tbsp. olive oil
- 2 large carrots, coarsely chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 can (about 15 ounces) red kidney beans, rinsed and drained
- 1 can (about 14.5 ounces) diced tomatoes
- 1/4 cup uncooked pearl barley
- 2 cups firmly packed chopped fresh spinach leaves
- Ground black pepper
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
- Stir the broth, beans, tomatoes and barley in the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.
- Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
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