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BEAN & BARLEY SOUP (RECIPE)

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully.

By Jane S: MAY 27, 2022

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BEAN & BARLEY SOUP (RECIPE)

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrot, peeled and coarsely chopped (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 large onion, chopped (about 1 cup)
  • 4 cups Vegetable Broth
  • 1 can (about 15 ounces) kidney beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1/4 cup uncooked pearl barley
  • 2 cups firmly packed chopped fresh spinach

Instructions

  • 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.


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


  • 3. Stir in the spinach and cook until the spinach is wilted. Season to taste.


Enjoy!!


Servings : 6
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Batch Cooking, CrockPot Cooking, Gluten Free, Weight Loss

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