July 4, 2017
This bean and barley soup is one of my all time favourites! Not only is it easy to make, but it is full of nutrients, and keeps you full. This soup is great for any time of year, and makes a great addition to any meal!
Bean and Barley Soup
Ingredients
- 7 cups organic vegetable or chicken broth
- 4 cloves fresh garlic
- 1-19 ounce can of organic kidney beans, rinsed
- 2 tsp. olive oil
- 1 chopped sweet onion
- 1 cup chopped carrot
- 1/4 cup chopped celery
- 1-28 ounce can of organic diced tomatoes
- 1 cup uncooked pearl barley, rinsed
- 10 cups torn baby spinach
- 1/2 tsp black pepper
- 1/4 tsp turmeric (optional)
Steps
- Remove one cup of the kidney beans and mash on a plate. Set aside.
- Heat oil in large soup pot.
- Saute onion, carrot, and celery for 4 minutes.
- Add broth, mashed kidney beans and the remaining beans, tomatoes, barley, and garlic (crushed).
- Bring to a boil.
- Reduce heat and let simmer for 30 minutes.
- Stir in torn spinach and spices.
- Cook for another 5-10 minutes, until barley is tender.
- Serve hot
Enjoy!
