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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
1 can (16 ounces) 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 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1/4 cup minced fresh parsley |
1 garlic clove, minced |
1/2 teaspoon garlic salt |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
Directions:
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. Yield: 8 servings (2 quarts).
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