Rib Stickin' Bean & Barley Soup

Great Idea For Lunches, Make ahead, then Pack & Go!

Ingredients

1 tbsp (15 mL) olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 box (900 mL) CAMPBELL'S® Organic Vegetarian Vegetable Broth
1 can (19 oz / 540 mL) red kidney beans, rinsed and drained
2 cups (500 mL) diced plum tomatoes
1/4 cup (60 mL) uncooked pearl barley
2 cups (500 mL) firmly packed, chopped fresh spinach leaves
Ground black pepper

1. Heat oil in large saucepan over medium-high heat. Add carrots, celery and onion. Cook and stir until vegetables are tender.
2. Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

Per Serving: 120 Calories, 2g Fat, 0.3g Saturated Fat, 560mg Sodium, 380mg Potassium, 22g Carbohydrate, 6g Dietary Fibre, 5g Protein, 4% DV Calcium