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Black Bean and Barley Soup

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: dinner
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Add spinach and stir. Continue to cook for about 2-3 minutes or until spinach is wilted.
  4. Serve and enjoy!