09-27-2004, 04:00 AM
1 T. olive oil
2 large carrots, coarsely chopped
2 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
1 (14 1/2 oz.) cans diced tomatoes, undrained
2 (14 oz.) cans Swanson Vegetable Broth
1 (15 oz.) can red kidney beans, rinsed and drained
1/4 c. pearl barley
2 c. firmly packed chopped fresh spinach
Heat oil in stockpot. Add carrots, celery, onion and garlic and cook until tender. Add tomatoes, broth, beans and barley. Heat to a boil.
Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through.
Makes 6 servings.
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2 large carrots, coarsely chopped
2 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
1 (14 1/2 oz.) cans diced tomatoes, undrained
2 (14 oz.) cans Swanson Vegetable Broth
1 (15 oz.) can red kidney beans, rinsed and drained
1/4 c. pearl barley
2 c. firmly packed chopped fresh spinach
Heat oil in stockpot. Add carrots, celery, onion and garlic and cook until tender. Add tomatoes, broth, beans and barley. Heat to a boil.
Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through.
Makes 6 servings.
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