Hearty Bean and Barley Soup

I did not get to taste this Hearty Bean and Barley Soup in the South Arm Cooking Club for Seniors as Charlene made this second soup for the seniors to bring home. A mixture of kidney beans and spinach give this soup a triple-punch of nutrition in the form of iron, fiber, and calcium. You can also vary this soup by adding shredded chicken or different vegetables.

This is a great soup to freeze in 1 or 2 cups portions to reheat for the future. If you intend to freeze it, do not add the spinach. You may add the spinach just before you serve the soup after reheating. You may need to add an extra half cup to one cup of water to the leftovers, since the barley will continue to absorb liquid over time.

Ingredients

• 1 (19 ounce) can dark red kidney beans, rinsed and drained
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 6 garlic cloves, minced
• 2 teaspoons dry rosemary, minced
• 2 boxes less-sodium chicken broth (8 cups broth)
• 1 can diced tomatoes, undrained
• 1 cup pearl barley
• 16 ounces bag spinach
• 1/4 teaspoons freshly ground black pepper
• Parmesan cheese to serve, optional

Paul, Chris O’Brennam and Marcel made this hearty soup adapted from Cooking Light.

Prep time: 15 mins; Cook time: 50 mins

Instructions

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, carrot, celery, garlic, and rosemary; cook for 4 minutes.

Add broth, mashed beans, whole beans, tomatoes, and barley.

Bring to a boil. Reduce heat; simmer for 40 minutes, or until barley is tender.Stir in spinach and black pepper; cook for 2 minutes, or until spinach wilts. Sprinkle each serving with cheese, if desired. Paul, Chris O’Brennam and Marcel, thank you for making this hearty soup.

• Barley
• Community Kitchen
• Kidney Bean
• Recipe
• Soup
• Spinach