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hearty bean & barley soup

(1 rating)
cbreynolds avatar
Recipe by
Brenda Reynolds
@cbreynolds
Ward, AR

Very Good For You soup. I tried it out today on a cold Sunday here in AR 45 degrees and cloudy. I bought this cookbook at Wal-Mart "Favorite Brand Name Recpes Country Soups". The optionals are those I added to mine that was not in the original recipe. I used a can of rotel in place of diced tomatoes (did it have some kick) in the recipe you will see I put diced tomatoes or rotel. Dash of cinnamon

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For hearty bean & barley soup

  • 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
    15 oz red kidney beans, rinsed and drained
  • 1 can
    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
    cinnamon (optional)
  • 1 dash
    garlic salt (optional)
  • 1 c
    chopped broccoli (optional)
  • 1 dash
    ground black pepper

How To Make hearty bean & barley soup

  • 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.
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