Rib Stickin' Bean & Barley Soup

• 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

1. 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.
2. 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.
3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

olive oil, carrots, stalks celery, onion, tomatoes, pearl barley, spinach leaves, ground black pepper

Taken from www.food.com/recipe/rib-stickin-bean-barley-soup-390962 (may not work)