Tomato Bean Barley Soup
|7 cupsvegetable broth; low sodium|
|1 cupdried barley|
|1 teaspoonolive oil|
|1 cupchopped onions|
|1/2 cuporganic celery; chopped|
|3 mediumcarrots; chopped|
|6 clovesgarlic; chopped|
|26 ounce canchopped tomatoes; no or low salt|
|15 ounce cankidney beans; no or low salt, drained|
|1/4 teaspooncrushed red pepper flakes|
|8 cupsorganic baby spinach; packed|
|1/4 teaspoonblack pepper|
Tomato Bean Barley Soup Preparation
In a large soup pot, bring vegetable broth, water, and barley to a boil. Reduce heat, cover and simmer for 20 minutes or until barley is tender.
Meanwhile, heat oil and 1 tablespoon water in a pan. Add onions, celery, carrots, garlic, tomatoes, beans, and red pepper flakes. Cover and simmer over low heat for 15 minutes or until vegetables are tender.
Add vegetable/bean mixture to barley pot, stir in spinach and pepper and simmer an additional 5 minutes or until spinach is wilted.
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