Hearty Bean & Barley Soup

Campbell's Hearty Bean & Barley Soup Recipe

Soup's on!  Chock-full of beans, vegetables and barley, it's so satisfying it's practically a meal by itself.

At a glance

Prep

15 min.

Total

55 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 40 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

1 tablespoon olive oil
2 large carrots, coarsely chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 1/2 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1 can (about 15 ounces) canned kidney beans, rinsed and drained
1 can (14.5 ounces) canned diced tomatoes
1/4 cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves
1 dash ground black pepper

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender. 

  • 2

    Stir the broth, beans, tomatoes and barley in the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.

  • 3

    Stir in the spinach and black pepper. Cook until the spinach is tender.

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  • Recipe Twist: Arugula can add lively, peppery flavor to this hearty soup.  Try substituting baby arugula leaves for some of the spinach in this recipe.
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RID#25651

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