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