Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 medium zucchini, cubed1 medium carrot, diced2 celery ribs, chopped3 green onions, sliced1/4 cup chopped fresh spinach3 tablespoons quick-cooking barley3 cans (14-1/2 ounces each) reduced-sodium chicken broth1/4 cup minced fresh parsley1 garlic clove, minced1/2 teaspoon garlic salt1 can (14-1/2 ounces) Italian diced tomatoes, undrained
Preparation
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
