Barley & Vegetable Bean Soup
Barley & Vegetable Bean Soup
Print RecipeIngredients
- 2 cups onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 6 cups water
- 3 bouillon cubes, vegetable
- 28 ounces canned diced tomatoes, undrained
- 14 ounces canned kidney beans, rinsed and drained
- 1 cup quick cooking barley
- 1 teaspoon garlic powder
- 3/4 teaspoon pepper
- 1 package spinach, 10 ounces, fresh
Instructions
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In a large saucepan with a 1/2 teaspoon of oil (or a non-stick frypan) saute the onions, carrots and celery over medium heat for about 8 minutes or until the onions are soft.
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Add in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper. Bring the mixture to boil. Reduce heat, cover and simmer for 20 to 25 minutes.
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Add spinach, cover and simmer for 1 or 2 minutes more or until the vegetables are tender.
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