HEARTY BEAN & BARLEY SOUP

Hearty Bean & Barley Soup image

Provided by Brenda Reynolds

Time 50m

Number Of Ingredients 13

1 Tbsp olive oil
1 c carrots, chopped
1 c celery, chopped
1 c onion ( i used minced as i used the rotel)
3 1/2 c swanson vegetable broth regular or organic
1 can(s) 15 oz red kidney beans, rinsed and drained
1 can(s) 14 1/2 oz diced tomatoes or rotel(if you prefer spice)
3/4 c uncooked pearl barley (orig recipe called for 1/2 cup)
2 c firmly packed chopped fresh spinach leaves
1 dash(es) cinnamon (optional)
1 dash(es) garlic salt (optional)
1 c chopped broccoli (optional)
1 dash(es) ground black pepper

Steps:

1. Heat the oil in a 4 qrt saucepan over medium-high heat. Add the carrots, celery, and onion (and any other fresh veggies you want to add). Cook and stir until vegetables are tender.
2. Stir in the broth, beans, tomatoes, barley, and if you choose to add any optional seasonings. heat to boil. reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
3. Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.