Emerald Buddha Soup

I wish I could tell you the origin of this recipe. However, I got it from my Mom who is famous for taking seven different magazines and books out from the library, writing out the recipes that interest her and not recording the source. (As an aside she loves to alter the recipe at the point of transcription. This could take many forms, but usually involves adding more heat in the shape of more cayenne or Thai chilies to a recipe.) This was tasty although more calorie-dense than you may expect. That barley can pack on the pounds! There are light and dark red kidney beans, pinto beans, and chickpeas. The wilted spinach adds a touch of the gourmet. I think Buddha would enjoy. I certainly did.