The best part about this soup is that....my kids love this! They ask for seconds and thirds until it's all gone. I could eat it every week. Yum Yum
Spinach Barley Soup
2 T. olive oil
1 c. chopped onion
1 c. finely
chopped carrot
¼ c. chopped
celery
1 can dark red
kidney beans, rinsed and drained
8 c. chicken broth
½ t. crushed red pepper
3 T. minced garlic
2 t. rosemary
1 c. uncooked
barley
10 c. fresh torn
spinach leaves (about 10 oz.)
1 c. fresh
tomatoes chopped
¼ t. coarse black
pepper
1. Heat oil in stock pot over medium heat. Add onion, carrot, and celery. Saute 4 minutes.
2. While sauté is underway, measure 1 c. beans,
and mash with a fork in a small bowl.
Reserve remaining whole beans.
Set all beans aside.
3. In stock pot, add broth, red pepper, garlic
and rosemary. Also add mashed beans,
whole beans, and barley. Bring to a
boil.
5. Reduce heat; simmer on a low boil (medium to
medium-low) for 35-45 minutes, or until barley is tender.
5. Stir in spinach, tomatoes, black pepper; simmer
5 more minutes.
Yield:
8 Servings. Enjoy!
