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This recipe can be prepared in 30 minutes or less
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1 tablespoon olive oil 2 large carrots, coarsely chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)1 large onion, chopped (about 1 cup)3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)1 can (about 15 ounces) red kidney beans, rinsed and drained1 can (about 14.5 ounces) diced tomatoes 1/4 cup uncooked pearl barley 2 cups firmly packed chopped fresh spinach leaves Ground black pepper
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender. Stir the broth, beans, tomatoes and barley in the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender. Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
Stir the broth, beans, tomatoes and barley in the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.
Stir in the spinach and season to taste with black pepper. Cook until the spinach is tender.
using Swanson® Vegetable Broth Calories 158, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 674mg, Total Carbohydrate 28g, Dietary Fiber 7g, Protein 6g, Vitamin A 117%DV, Vitamin C 22%DV, Calcium 6%DV, Iron 11%DV using Swanson® Certified Organic Vegetable Broth Calories 158, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 446mg, Total Carbohydrate 28g, Dietary Fiber 7g, Protein 6g, Vitamin A 117%DV, Vitamin C 22%DV, Calcium 6%DV, Iron 11%DV