Dietary guidance: v v
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
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.
120 cal, 2g fat, 6g fiber