Food Storage Recipe - Bean & Barley Soup

 NEED:

1 tablespoon olive oil

2 large carrots, chopped

2 stalks celery , chopped

1 medium onion, chopped

3 1/2 cups of vegetable broth

1 can red kidney beans, drain and rinse them

1 can diced tomatoes

1/2 cup UNCOOKED pearl barley 

2 cups of chopped fresh spinach

pepper and salt

Heat the olive oil in a saucepan . Add the carrots, celery, and onions. Cook and stir until they are tender.

Stir in the broth , beans , tomatoes, and barley.  Heat this to a boil.

Reduce the heat to low and cover. 

Cook this until the barley is done.

Stir in the spinach and the salt and pepper to taste. 

Cook until the spinach is tender and serve.