Barley & Vegetable Bean Soup
Great for vegetarians, but many of us who are not vegetarian enjoy meatless meals too. This is perfect for Meatless Mondays or whatever day you want to eat less meat.
Ingredients
- 2 cups onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 6 cups water
- 3 bouillon cubes, vegetable
- 28 ounces canned diced tomatoes, undrained
- 14 ounces canned kidney beans, rinsed and drained
- 1 cup quick cooking barley
- 1 teaspoon garlic powder
- 3/4 teaspoon pepper
- 1 package spinach, 10 ounces, fresh
Instructions
- In a large saucepan with a 1/2 teaspoon of oil (or a non-stick frypan) saute the onions, carrots and celery over medium heat for about 8 minutes or until the onions are soft.
- Add in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper. Bring the mixture to boil. Reduce heat, cover and simmer for 20 to 25 minutes.
- Add spinach, cover and simmer for 1 or 2 minutes more or until the vegetables are tender.
Nutrition
Calories: 121kcalCarbohydrates: 26gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 461mgPotassium: 493mgFiber: 6gSugar: 4gVitamin A: 4121IUVitamin C: 16mgCalcium: 76mgIron: 2mg
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