 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Ingredients:
1 (16 ounce) can kidney beans, rinsed and drained |
1 medium zucchini, cubed |
1 medium carrot, diced |
2 celery ribs, chopped |
3 green onions, sliced |
1/4 cup chopped fresh spinach |
3 tablespoons quick-cooking barley |
3 (14 1/2 ounce) cans low sodium chicken broth |
1/4 cup minced fresh parsley |
1 garlic clove, minced (or 2) |
1/2 teaspoon garlic salt |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
Directions:
1. In a large saucepan, combine the first 11 ingredients; bring to a boil.
2. Decrease heat, cover and simmer for 10-12 minutes or until the barley and vegetables are tender.
3. Add the tomatoes; heat through; taste and adjust seasonings (salt and pepper).
|
|