Time to Eat


It's time to get back on track with my eating schedule. I had a few meals planned out that didn't get prepared, and I didn't honestly feel like putting a lot of time in today's meal, so I decided to make a quick soup.

I decided to make a Bean and Barley Soup; recipe as follows:

Ingredients:
1 can of cannellini beans
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 can of beef broth
1/4 cup of water
1/2 cup of frozen chopped spinach
1/4 cup of quick-cook barley
olive oil
black pepper

Directions:
Heat olive oil in a medium-sized pot. Sauté onions, celery, and carrots until tender. Add broth and water and bring to a boil. Add can of beans and barley. Bring to a boil and then reduce heat. In the last five minutes of cooking, add spinach and pepper to taste. Serve with crackers or garlic bread.

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