Cannellini Bean and Vegetable Barley Soup
Honey Cornbread
Ingredients
- 2 (32-oz) cartons vegetable broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 tsp salt
- ½ tsp pepper
- 1 (12-oz) pkg frozen mixed vegetables
- 1 cup quick-cooking barley
- 1 (10-oz) pkg spinach
Instructions
- Bring broth, beans, salt, pepper, and frozen vegetables to a boil in a Dutch oven. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in spinach until wilted.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread mix
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Prepare and bake cornbread according to package directions. Stir together butter and honey; serve with cornbread.
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