Vegetable Bean Soup

Name: Vegetable Bean Soup
Ingredients: 2 cups chopped onion; 1 cup chopped carrots; 1 cup chopped celery; 6 cups water; 3 teaspoons beef bouillon granules; 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) black beans, rinsed and drained; 1 cup quick-cooking barley; 1 teaspoon garlic powder; 3/4 teaspoon pepper; 1 package (10 ounces) frozen chopped spinach, thawed

11 ingredients

2 steps

Ingredients

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 teaspoons beef bouillon granules
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup quick-cooking barley
1 teaspoon garlic powder
3/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed

Directions

1

In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes. Stir in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2

Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.