VEGETABLE BEAN SOUP

Vegetable Bean Soup image

This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.-Laura Letobar, Livonia, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 14 servings.

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 442mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

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