Bean and Barley Soup

• 1 12 quarts vegetable broth
• cannellini beans, rinsed and drained
• 1 cup cubed potato
• 1 cup sliced carrot
• 34 cup chopped onion
• 34 cup chopped red bell pepper
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• 1 12 teaspoons dried Italian seasoning
• 12 cup quick-cooking barley
• 1 cup packed baby spinach leaves
• salt and pepper

1. Combine all ingredients except barley, spinach, salt and pepper, in slow cooker; cover and cook on high 4-5 hours, adding spinach during last 15 minutes.
2. Season to taste with salt and pepper.

vegetable broth, beans, potato, carrot, onion, red bell pepper, garlic, tomato paste, italian seasoning, barley, baby spinach, salt

Taken from www.food.com/recipe/bean-and-barley-soup-493004 (may not work)