Kidney Bean Vegetable Soup Recipe: How to Make It

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 medium zucchini, cubed
• 1 medium carrot, diced
• 2 celery ribs, chopped
• 3 green onions, sliced
• 1/4 cup chopped fresh spinach
• 3 tablespoons quick-cooking barley
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/4 cup minced fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon garlic salt
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained