Rib Stickin' Bean & Barley Soup

INGREDIENTS:

• 1 tbsp (15 mL) olive oil
• 2 large carrots, slice
• 2 stalks celery, sliced
• 1 large onion, chopped
• 1 box (900 mL)
• CAMPBELL'S® Organic Vegetarian Vegetable Broth
• 1 can (19 oz / 540 mL)
• red kidney beans, rinsed and drained
• 2 cups (500 mL)
• diced plum tomatoes
• 1/4 cup (60 mL)
• uncooked pearl barley
• 2 cups (500 mL)
• firmly packed, chopped fresh spinach leaves
• Ground black pepper

DIRECTIONS:

* 1. Heat oil in large saucepan over medium-high heat. Add carrots, celery and onion. Cook
and stir until vegetables are tender.
* 2. Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and
cook for 30 minutes or until barley is tender.
* 3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.