Rib Stickin' Bean & Barley Soup

Submitted by: Kim Langille
I could eat this everyday and not tire of it!! Freezes well.

Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

1 tbsp olive oil
2 lg carrots
2 stalks celery
1 large onion
1 box campbells organic vegetable broth
1 can red kidney beans
1 can diced tomatoes
1/4 cup pearl barley (uncooked)
2 cups firmly packed chopped fresh spinach leaves

Method

Heat the oil in a large saucepan over medium high heat. Add the carrots, celery, and onion. Cook and stir until the vegetables are tender.

Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.

Stir in spinach and season to taste with black pepper. Cool until spinach is tender.

8 servings
120 cal, 2g fat, 6g fiber

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