Rosemary Bean Soup

  • Post by Manda Nicole
  • May 14, 2020

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes


3 medium Carrots
1 medium Zucchini
1 15oz can Cannellini Beans
4 1/2oz Spinach
8 cups Vegetable Broth
34 cup Pearled Barley
1 13 tbsp Garlic Powder
1 tbsp Rosemary
2 tsp Salt
34 tbsp Turmeric Powder


Chop the carrots and zucchini into chunks. Once those are chopped, place all the ingredient into a large pot. Bring it to a boil and stir. Once the broth begins to boil, set the heat to low, cover the pot and simmer for about 55 mins. Enjoy with some parmesan cheese or nutritional yeast!

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