Vegetable Bean Soup Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

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

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Directions:

In a large saucepan or Dutch oven coated with nonstick 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.

This recipe from CDKitchen for Vegetable Bean Soup serves/makes 8

Recipe ID: 68045

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