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.
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 Swanson® 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
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Tips
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Recipe Twist: Arugula can add lively, peppery flavor to this hearty soup. Try substituting baby arugula leaves for some of the spinach in this recipe.
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Recipe Twist: Arugula can add lively, peppery flavor to this hearty soup. Try substituting baby arugula leaves for some of the spinach in this recipe.
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Step 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.
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Step 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.
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Step 3
Stir in the spinach and cook until the spinach is wilted. Season to taste.
