MyNetDiary
Tomato Barley Bean Soup
MyNetDiary

Tomato Barley Bean Soup

  • 10 min Prep
  • 40 min Cooking
  • 8 serving Total
  • 2,238g Weight
244 cals/
serving

12 ingredients

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2 clove Garlic raw
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2 tsp Olive or extra virgin olive oil
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1/2 cup, chopped Onions raw
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24 oz Chicken broth reduced sodium canned
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2 cup Tomato puree canned no salt added
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1 cup Barley pearled dry uncooked
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15 oz Kidney beans canned no salt added
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15 oz Cannellini or white kidney beans canned no salt added
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1 tsp, ground Oregano dried
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1 tsp, ground Basil dried
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2 cup Spinach all varieties raw
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8 tbsp Parmesan cheese grated

6 steps

  • Mince garlic.
  • Heat oil in Dutch oven. Add onion and garlic to oil and saute until tender.
  • Add all ingredients except for spinach and Parmesan cheese.
  • Bring to a boil, then turn heat down and simmer for about 40 min so that barley is tender. Stir occasionally.
  • Add spinach at the very end of cooking so that it just wilts.
  • Top each bowl of soup with 1 Tbsp Parmesan cheese.