Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 14 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 30 min.

Makes

14 servings

Updated: Oct. 20, 2022

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

Vegetable Bean Soup Recipe photo by Taste of Home

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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

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

1 cup: 113 calories, 1g fat (0 saturated fat), 0 cholesterol, 442mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Vegetable Bean Soup

Ingredients

Directions

Nutrition Facts

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