This hearty bean and barley soup makes a warming and satisfying meatless meal. And it’s so easy to change this up and add your favorites. Not a fan of kidney beans? Try garbanzo or cannellini beans. Kale or arugula make a great substitute for spinach. Serve with crusty bread or stir in some croutons for extra crunch.
cost per recipe: $6.38
The price is determined by the national average.
tablespoon olive oil
large carrot, peeled and coarsely chopped (about 1 cup)
stalks celery, sliced (about 1 cup)
large onion, chopped (about 1 cup)
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
can (about 15 ounces) kidney beans, rinsed and drained
can (14.5 ounces) diced tomatoes, drained
cup uncooked pearl barley
cups firmly packed chopped fresh spinach
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.
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.
Stir in the spinach and cook until the spinach is wilted. Season to taste.