HEARTY BEAN AND BARLEY SOUP

Healthy and hearty soup from the Swanson family of broths.

Ingredients
1 tbsp. 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 (14.5 ounces) diced tomatoes
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves
Ground black pepper

Directions
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.
Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is done.
Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
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Nutrition Information

Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 6