Foodie Friday (On Saturday, Oops!)- Hearty Bean & Barley Soup

I scheduled this to post yesterday because I've been so incredibly busy lately but I guess it didn't work! Sorry about that.

This recipe comes directly from Campbells (with a few tweaks of my own) and let me tell you it is oh so delicious and the perfect soup for chasing away fall chills.

  • 1 tablespoon olive oil
  • 2 large carrots, coarsely chopped (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1/2 an onion, chopped (about 1/2 a cup)
  • 3 cloves garlic, minced
  • 3 1/2 cups beef broth
  • 1 can (15 oz) red kidney beans, rinsed and drained
  • 1 can (14 1/2 oz) petite diced tomatoes
  • 1/4 uncooked pearl barley
  • 2 cups firmly packed chopped fresh spinach leaves (there are some pretty picky eaters here so I didn't put this in, but I think it would be delicious with it!)

  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery, onion and garlic. Cook and stir until the vegetables are tender.
  2. Stir the broth, beans, tomatoes, and barely into the saucepan. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes until the barely is done.
  3. Stir in the spinach and cook until the spinach wilts. Season to taste with black pepper.

Hmm...I really need to work on taking pictures of food don't I? Oh well, happy cooking! :)

I don't often link up recpies, but I'm link this up to:

1 comment:

Courtney said...

I love soups :) I'm going to have to try this one!

Thanks for linking up to last week's What's Cooking Wednesday!

Be sure to stop by and link up some more great recipes!


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