Rib Stickin' Bean & Barley Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chpped
900 ml vegetable broth (1 box, campbells)
540 ml red kidney beans, rinsed and drained (1 can)
2 cups tomatoes, chopped
1/4 cup pearl barley, uncooked
2 cups spinach leaves, fresh, firmly packed and chopped
ground black pepper

Preparation

Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until the barley is tender.
Stir in spinach and season to taste with black pepper. Cook until spinach is tender.