Recipe information
Ingredients for - Kidney Bean Vegetable Soup
2. 1 medium zucchini, cubed -
3. 1 medium carrot, diced -
6. 1/4 cup chopped fresh spinach -
7. 3 tablespoons quick-cooking barley -
8. 3 cans (14-1/2 ounces each) reduced-sodium chicken broth -
12. 1 can (14-1/2 ounces) Italian diced tomatoes, undrained -
How to cook deliciously - Kidney Bean Vegetable Soup
1. Stage
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.
