Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 14
Cuisine: Global
Ingredients: 3 teaspoons beef bouillon granules; 425 grams can black beans, rinsed and drained; 794 grams can diced tomatoes, undrained; 237 milliliters chopped carrots; 237 milliliters chopped celery; 283 grams package frozen chopped spinach, thawed; 1 teaspoon garlic powder; 473 milliliters chopped onion; 1 teaspoons pepper; 237 milliliters quick-cooking barley; 1 liters water

You can never have too many soup recipes, so give Vegetable Bean Soup a try. This recipe serves 14. Watching your figure? This dairy free recipe has 118 calories, 5g of protein, and 1g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up celery, onion, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray