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Kidney Bean Vegetable Soup

"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, cubed
  • 1 medium carrot, diced
  • 2 celery ribs, chopped
  • 3 green onions, sliced
  • 1/4 cup chopped fresh spinach
  • 3 tablespoons quick-cooking barley
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic salt
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
Nutrition Facts
1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 939mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 7g protein.

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