Hearty Bean & Barley Soup

By EdieK

Soups on! Chock-full of beans, vegetables and barley, it's so satisfying it's practically a meal by itself.

Ingredients

• 1 tablespoon 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

Preparation

Step 1

1.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.
2.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.
3.Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.