Ingredients
The following ingredients have 8 Servings
- 1 cup navy beans or white kidney beans (soaked overnight or quick soak method, see notes below)
- 1 red onion
- 4 large carrots
- 2 cups frozen peas
- 1 cup frozen corn
- 1 cup pot barley
- 10 cups low sodium vegetable broth
- 1.5 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 handfuls baby spinach
- salt + pepper (to taste)
Instruction
- Peel and quarter your onion and peel your carrots. Add them to a food processor and process until finely chopped. If you do not have a food processor, you may finely chop by hand. Then transfer them to a large pot.
- Add all remaining ingredients except the spinach to the same pot and bring to a boil over high heat. Then lower the heat to medium-low and simmer with the lid on, but slightly askew for 30-40 minutes until the barley and beans are tender.
- Turn off the heat and stir in the spinach. The spinach will wilt quickly and then serve.
