1 cup chopped onion (1 medium)

1/2 cup chopped celery

3 cloves garlic, minced

1 tablespoons chilli flavoured avocado oil

1 tablespoon flour

1 teaspoon dried rosemary leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon black pepper

4 cans (14.5 oz each) reduced-sodium chicken broth

1 1/2 cups cooked, Butter beans, drained

1 1/2 cups cooked, Kidney beans, drained and rinsed

1/3 cup pearl barley

2 tablespoons tomato paste

1 large potato, unpeeled, cut into 1/2 centimetre cubes pieces

1 cup sliced carrots (2 medium)

1 cup packed sliced spinach leaves

In a large saucepan cook onion, celery, and garlic in avocado oil until soft, Stir in flour, herbs and pepper; cook until onions are tender, 2 to 3 minutes longer.

Add chicken broth, beans, barley, and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20-25 minutes, adding potato, carrots, and spinach during last 10 minutes of cooking time. Serve warm or at room temperature.