Vegetable Bean Soup

• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 medium zucchini, cubed
• 1 medium carrot, diced
• 2 celery ribs, chopped
• 3 green onions, sliced
• 14 cup chopped fresh spinach
• 3 tablespoons quick-cooking barley
• 3 (14 1/2 ounce) cans low sodium chicken broth
• 14 cup minced fresh parsley
• 1 garlic clove, minced (or 2)
• 12 teaspoon garlic salt
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained

1. In a large saucepan, combine the first 11 ingredients; bring to a boil.
2. Decrease heat, cover and simmer for 10-12 minutes or until the barley and vegetables are tender.
3. Add the tomatoes; heat through; taste and adjust seasonings (salt and pepper).

kidney beans, zucchini, carrot, celery, green onions, fresh spinach, quickcooking barley, chicken broth, parsley, garlic, garlic salt, italianstyle diced tomatoes

Taken from www.food.com/recipe/vegetable-bean-soup-430833 (may not work)