Hearty Bean & Barley Soup
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
0.25 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach
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
0.25 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach
Instructions
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.
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.
Hearty Bean & Barley Soup
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 o...
Directions
Print
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.
Ingredients
1 tablespoon olive oil2 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 Broth1 can (about 15 ounces) kidney beans, rinsed and drained1 can (14.5 ounces) diced tomatoes, drained0.25 cup uncooked pearl barley2 cups firmly packed chopped fresh spinach
Caprese Toast
Traditional Italian Caprese salad takes a ...
Hearty Old Fashioned Vegetable Soup...
Vegetable soup beefed up with tomatoes, pa...
Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and ch...
Ham, Turkey & Cheese Florentine
Here's an easy solution to the "What's for...