 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
|
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 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. Yield: 14 servings.
|
|