BLACK BEAN VEGETABLE SOUP

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Black Bean Vegetable Soup image

On cold winter days, my family likes to sit down to steaming bowlfuls of this fabulous soup. It's packed with hearty vegetables and beans and has a unique robust flavor.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings.

Number Of Ingredients 11

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 low-sodium beef bouillon cubes
2 cans (14-1/2 ounces each) no-salt-added 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

Steps:

  • In a large saucepan or Dutch oven coated with cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

Nutrition Facts :

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