Kidney Bean Vegetable Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
Ingredients
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1 can (16 ounces) kidney beans, rinsed and drained
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1 medium zucchini, cubed
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1 medium carrot, diced
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2 celery ribs, chopped
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3 green onions, sliced
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1/4 cup chopped fresh spinach
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3 tablespoons quick-cooking barley
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1/4 cup minced fresh parsley
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1 garlic clove, minced
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1/2 teaspoon garlic salt
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
Directions
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1.
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
Nutrition Facts
1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 939mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 7g protein.
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