Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Photo by Karry Hosford


  • 7 cups fat free, less-sodium chicken broth
  • 1 (19-ounce) can dark red kidney beans, rinsed and drained
  • 2 teaspoons olive oil
  • 6 garlic cloves, crushed
  • 1 cup finely chopped carrot
  • 2 (4-inch) rosemary sprigs
  • 1 cup uncooked quick-cooking barley
  • + 7 more ingredients
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 10 cup torn spinach leaves (about 4 ounces)
    • ¼ cup chopped celery
    • 1 cup chopped onion
    • 1 (14 1/2-ounce) can diced tomatoes, undrained
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon freshly ground black pepper

Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans. Heat oil in pan over medium heat. Add onions,...

View full recipe at My Recipes


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