Black Bean and Barley Soup

 

• 2 Tbsp Oil or Butter
• 1 cup Onion diced
• 2 cups Carrots chopped or diced
• 1 cup Celery diced (Optional)
• 3 Roma Tomatoes diced or chopped (or 1 15oz can Diced Tomatoes)
• 2 cups Cooked Black Beans drained and rinsed (or 1 can Black Beans, drained and rinsed)
• 1 cup Barley rinsed
• 8 cups Chicken Broth, Vegetable Broth, or Water
• ½ tsp Garlic Powder
• 8 oz Fresh Spinach

INSTRUCTIONS

 

• In a large stock pot, heat oil or butter over medium heat. Add onions, carrots, and celery and saute until soft and translucent, about 4-5 minutes.
• Add tomatoes, black beans, barley, broth, and garlic powder. Stir, bring to a boil, reduce heat, and cover. Simmer covered for 45 minutes or until barley is cooked through and tender.
• Add spinach and stir. Continue to cook for about 2-3 minutes or until spinach is wilted.
• Serve and enjoy!

Thanks Laura Legge!