What You Need
• 1 cup chopped onions
• 1/2 cup celery
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon flour
• 3/4 to 1 teaspoon dried rosemary leaves
• 1/4 teaspoon dried thyme leaves
• 2 bay leaves
• 1 whole cloves
• 1/4 teaspoon pepper
• 4 cans (14 1/2 ounces each) low-salt chicken broth
• 1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
• 1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
• 1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
• 2 tablespoons low-sodium tomato paste
• 1 1/2 cups cooked regular or quick-cooking barley
• 1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
• 1 cup sliced carrots
• 1 cup packed sliced spinach leaves
What To Do
1. Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
2. Add chicken broth, beans and tomato paste to saucepan; heat to boiling.
3. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Source: American Dry Bean Board
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