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Hearth Bean and Barley Soup  Recipe

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This recipe for Hearth Bean and Barley Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Mills) Crabbe
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 large carrots chopped
2 celery ribs, sliced
1 large onion chopped
3 garlic cloves, minced
1/2 c uncooked barley
Freshly ground black pepper
2 cans (14 oz) Veg Broth
1 can (14 1/2 oz) diced tomatoes
1 can (15 oz) small navy beans
or kidney beans drained and rinsed

2 c firmly packed chopped fresh spinach leaves


Directions:
Directions:
Heat oil in saucepan over medium heat, add carrots, celery, onion and garlic; cook until tender. Add Broth, tomatoes, beans and barley. Bring to a boil. Cover and cook over low heat 35 minutes or until barley is tender. Stir in spinach; cook 1 minute. You may season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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