Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon extra virgin olive oil
  • 3 cloves minced garlic
  • 1/2 chopped onion
  • 4 cups vegetable broth
  • 4 cups water
  • 1/2 cup pearl barley (uncooked)
  • 1 cup sliced tomatoes
  • 1 cup sliced carrots
  • 2 cups green beans
  • 1/2 cup chopped celery
  • 1 15 ounce can navy beans (rinsed and drained)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 6 ounces baby spinach
  • shredded Parmesan cheese for topping (optional and no longer vegan)

Instruction

  • In a large stock pot, place oil, garlic and onion and cook for 3-4 minutes until translucent.
  • Add the rest of the ingredients except the spinach and cook about 34-40 minutes until barley is soft.
  • Stir in spinach and let cook until wilted, about a minute. Remove from heat and top with shredded Parmesan cheese if desired.