Vegetable Bean Soup

Name: Vegetable Bean Soup
Ingredients: 1 (16 ounce) can kidney beans, rinsed and drained; 1 medium zucchini, cubed; 1 medium carrot, diced; 2 celery ribs, chopped; 3 green onions, sliced; 14 cup chopped fresh spinach; 3 tablespoons quick-cooking barley; 3 (14 1/2 ounce) cans low sodium chicken broth; 14 cup minced fresh parsley; 1 garlic clove, minced (or 2); 12 teaspoon garlic salt; 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained

12 ingredients

3 steps

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 medium zucchini, cubed
1 medium carrot, diced
2 celery ribs, chopped
3 green onions, sliced
14 cup chopped fresh spinach
3 tablespoons quick-cooking barley
3 (14 1/2 ounce) cans low sodium chicken broth
14 cup minced fresh parsley
1 garlic clove, minced (or 2)
12 teaspoon garlic salt
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained

Directions

1

In a large saucepan, combine the first 11 ingredients; bring to a boil.
2

Decrease heat, cover and simmer for 10-12 minutes or until the barley and vegetables are tender.
3

Add the tomatoes; heat through; taste and adjust seasonings (salt and pepper).